Class 1 - Sally Ballard

Class 2 - Jenny Burrows

Class 3 - Emma Choules

Class 4/4 - Doreen Hogston

Class 4 - Sally Ballard

Class 5 - Sally Ballard

Lamb & Lentil Bake with Sage & Onion Crust

half a bunch of spring onions - chopped
80g red lentils (or 40g per person)
1 tin of coconut milk plus water
black pepper
a generous teaspoon of ground cumin
left over lamb from your joint - removed from the bone and chopped into small chunks
For the crust:
a packet of sage and onion stuffing
mixed with 1 slice of bread - crumbed

preheat your oven to 180/gas6
*add the chopped onions to a medium saucepan
*scatter over the lentils evenly and pour over the coconut milk, adding about half of the can again filled with water
*stirring regularly, bring to the boil and simmer for 10 minutes
*remove from the heat
*stir in your cooked lamb chunks, with the ground cumin and black pepper
*transfer to an oven proof dish
*in a separate bowl combine the stuffing, breadcrumbs and season generously
*sprinkle evenly over the top of your lamb, lentil mix and bake on a middle shelf for 30 minutes until the crust is browning and is crunchy

This makes left over meat go so much further and is delicious with baked potatoes

Class 6 - Emma Choules

Class 7 - Rachael Norwood

Class 8 - Rachael Norwood

Class 9 - Rachael Norwood

Class 10 - Joint Win between Doreen Hogston & Rachael Norwood

Class 11 - Kathy Mirfin

Class 13 - Joan Beautement

Class 12 - Pauline MacBrayne

Class 14 - Pauline MacBrayne

Class 15 - Sally Ballard

Class 17 - Joshua F.

Class 18 - Joshua F.

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