Marco's Easter Lamb Recipe

ROAST RUMP OF LAMB A LA DIJONNAISE Haricots verts, mashed potato and red wine jus INGREDIENTS: Serves 4Difficulty: A little effort (but definitely worth it!) 750g Lamb Rump Joint 240g Fine Green Beans 40g butter plus extra for roasting 2 sprigs rosemary 1 large sprig thyme 4 large potatoes 60g chives (finely chopped) 4tbsp Dijon mustard 40ml Olive Oil 400ml red wine 1.4L good quality beef stock 4tbsp Flour Maldron sea salt & pepper to taste METHOD: Step 1Pre-heat the oven to 170 degrees, and place a roasting tray…

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Easing Of Lockdown Re Creates Jobs At Black And White Hospitality

As the country eases its way out of lockdown, bosses at one of the country’s fastest-growing hospitality groups are on the lookout for new members of staff to start work across its restaurant estate.

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