‘cene Magazine and Macknade collaborate to bring you seasonal dishes that will inject some flava into your home creations

In the first of a series of recipe collaborations, ‘cene Magazine and Macknade bring you seasonal dishes that will inject some flava into your home creations.

All aboard the BBQ bus, stopping at Light Drizzle, Bank Holiday Hopes and I Don’t Care I’m Doing It Anyway.

The British Summertime is a fickle friend - at one moment as sunny as it is tempestuous the next. You will be pleased to know that this recipe works for both stovetop and BBQ alike, although the latter is preferable if you’re lucky enough to catch a good day.

In this recipe we’ve combined the rich flavour of grilled lamb, marinated slowly in yoghurt and spices, and paired it with juicy segments of orange and soft, sweet onion steaks.

There’s a few things to note, firstly the outrageous quality of the meat from the butchery at Macknade (@macknade), but also the proximity, with the lamb used in this recipe being reared just down the road by Al Palmer in Shottenden.

It also uses Kent’s Otties yoghurt, which can be picked up from Macknade’s unique dispenser, which is an experience in itself.

Alongside this, we have prepared a simple salad from the special Italian Marinda tomatoes that have just arrived - slightly sour, hard and vibrant in flavour.

Where Marinda tomatoes aren’t available, Macknade also has delicious tomatoes available year-round grown right here in Kent at Thanet Earth.

Together, the two dishes suit whatever our summer weather serves and a crisp glass of English white wine, too.

INGREDIENTS - AVAILABLE IN STORE

FOR THE MARINADE

300g Ottie’s natural yoghurt (bring your own container and try the dispenser on the deli!)
100ml olive oil
3 garlic cloves (crushed)
1tsp cumin
1tsp cardamom
1 unwaxed Italian lemon - zest and juice
Sea salt and pepper to season

FOR THE LAMB

3 Barnsley chops
2 large oranges - in wedges, skin on
1 jumbo white onion - sliced into thick rounds

FOR THE TOMATO SALAD

Marinda tomatoes
Olive oil
Sea salt
Anchovies (tinned or jarred, though fresh are good, too)

METHOD - 30 MINUTES - SERVES 3

Mix all marinade ingredients together and pour over lamb chops.
Cover and leave to marinade for four hours, or overnight, in the fridge.
When ready, heat BBQ or cast-iron griddle pan to a high heat.
Sear the chops along the length of their fat for a couple of minutes.
Turn the chops flat, lower the heat slightly, and cook on each side for approx. 6 minutes - longer to cook through if you don’t like them a little pink inside.
At the same time as you turn the chops flat, add the orange segments and onions and turn occasionally until they are soft, sweet and charred - if ready before the meat, simply set aside and cover with foil to keep warm.
When the meat is cooked, leave it aside to rest while you prepare the tomato salad.
Pile tomatoes on to a plate, add as many anchovy fillets as you like and drizzle with good olive oil and a sprinkle of salt (you could also add a little lemon zest here too if you wish).
Enjoy alfresco if the weather is behaving itself!