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Ladies and Gentlemen, after editing into the early hours of the morning, uploading and correcting I present Butlins – Skegness, put your hands together and I hope you enjoy,
Steven Spielberg Marianne Whooley
 Remember a short while back I mentioned I went to the BBC Good Food Show at Bluewater? A new venue for them and one that proved highly popular as it avoided travelling into London. The next show they’re putting on is in Birmingham from 13 – 17 June. It’s a grand affair and has been running 21 years. There’s going to be a fabulous array of exhibitors, some great chefs such as James Martin and the Hairy Bikers and you can watch the MasterChef Experience and see recipes put together in 30 minutes. A fantastic day out
They’ve offered me three pairs of tickets worth £39.50 for the Sunday BBC Good Food Show Summer and it’s very simple to enter but first I want to showcase a couple of their recipes, they sent me 8 to choose from and I struggled to whittle it down but finally decided on
 Lamb & Spinach Curry
Indian spices pack a punch and bring warming flavours to this simple one-pot super dish
Serves 4
Preparation time – 1 hour 25 minutes
Ingredients
- small chunk ginger , peeled and chopped
- 2 garlic cloves , chopped
- 2 onions , roughly chopped
- 2 green chillies , sliced
- 1 tbsp oil
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 600g lamb neck fillet
- 4 tomatoes , chopped
- 1 tbsp tomato purée
- 100g bag spinach , chopped
Method
- Put the ginger, garlic and onions in a food processor and whizz to a paste. Heat 1 tbsp oil in a pan then add the paste, green chilli and 1/2 tsp salt and cook for 3-4 minutes until fragrant. Add all the spices and cook for a couple of minutes. Add the lamb and keep cooking and stirring until browned. Stir in the tomatoes, tomato purée and a cup of water then bring to a simmer. Cover and cook for 1 hour.
- Add the spinach then cook for another 15 minutes. Serve with rice or indian breads.
Followed by this dream dessert
 Basil & white chocolate creams with sticky balsamic strawberries
A subtle and delicious combination – your guests will be left guessing what those familiar flavours are
Serves 4
Ready in 25 minutes + an hour in the fridge
Ingredients
- 284ml pot single cream
- 1 large bunch basil , leaves and stalks torn, plus extra leaves to serve
- 300g good-quality white chocolate , chopped
- 50g golden caster sugar
- 2 tbsp balsamic vinegar
- 250g strawberries , hulled and halved
Method
- Pour the cream into a saucepan, then add the torn basil leaves and stalks. Bring to a simmer over a medium heat, then remove from the heat and leaveto infuse for 5 mins. Discard the basil and re-heat the cream to a simmer.
- Remove the cream from the heat and immediately tip in the chocolate. Leave for a few mins to melt, then stir until smooth. Pour the mixture into four serving glasses and chill for at least 1 hr until firm. (This can be done up to a day ahead.)
- In a small saucepan, mix the caster sugar and balsamic vinegar with 2 tbsp water and cook over a medium heat, stirring continuously, until the sugar has dissolved and the mixture has reduced by half to a sticky syrup (about 5 mins). Cool before pouring over the strawberries and allow to soak for at least 1 hr.
- Spoon the balsamic strawberries over the creams and decorate with basil.
Per serving
606 kcalories, protein 9g, carbohydrate 64g, fat 37 g, saturated fat 22g, fibre 1g, sugar 49g, salt 0.3 g
Continue reading WIN tickets to BBC Good Food Show Summer Birmingham
Be warned this is going to be a very positive review because we thoroughly enjoyed ourselves and cannot find fault in any part of our Butlins holiday.
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