Working at the BBC Good Food Show last November gave me very little opportunity to actually see much of the show. However, one interesting item I did get given was a CD-Rom of recipes, promoting New Zealand Lamb. There are some first class recipes - hopefully they will not mind me publishing a few!

How to introduce New Zealand Lamb? That is probably best left to the New Zealanders themselves:

New Zealand Lamb . . . pure and simple

Give your next meal an international flavor with New Zealand Lamb. Our natural grazing lands, combined with a long and proud history of providing the world with the finest quality food products means that our lamb is always tasty, tender and delicious. New Zealand Lamb has a succulent flavor.

If you would like more information or to find cooking techniques for lamb or recipes why not visit the Meat New Zealand web site <click here>

Ingredients

450g / 1lb shortcrust pastry
350g / 12oz New Zealand Lamb shoulder meat, diced
1 cooking apple, diced (175g / 6oz)
1 large onion, chopped
100g / 4oz blue cheese, diced
15ml / 1 tbsp fresh tarragon
15ml / 1 tbsp plain flour
30ml / 2 tbsp lamb stock
Salt and freshly ground black pepper
Beaten egg for glaze

• Preheat oven to 190°C / 375°F / Gas Mark 5.

• Line the base and sides of a 20cm / 8in flan ring with two thirds of the shortcrust pastry.

• Mix the meat with the flour, apple, onion, blue cheese and tarragon. Season the mixture well then turn it into the lined tin and add the stock.

• Cover the pie with the remaining pastry, sealing the edges well. Use the pastry trimmings to decorate the top.

• Brush the pastry with egg glaze then bake the pie for 20 minutes. Reduce the heat to 160°C / 325°F / Gas Mark 3 and cook for a further 40 - 45 minutes or until golden brown.

• Serve the pie hot or cold.

Hints and Tips:

• Use 5ml / 1 tsp dried tarragon if fresh is not available.

• You can freeze the pie if you wish. Store for up to 4 weeks, thaw overnight then serve as required.

Serves 8

© Meat New Zealand 2001