> pork chop with mushroom, mash and vegies. Sauce: BBQ and worshire

> made it today with leftover yoghurt in the fridge.

Ingredients

• 2 cups of mixed berries, frozen or fresh
• 3 cups of self-raising flour
• 2 cups of caster sugar
• 3 eggs
• 1 cup of milk
• 1 cup of yoghurt
• 5 tablespoons butter
• 1 teasoon cinnamon
• zest of 1 orange

Method

1. Combine berries and flour.
2. Add remaining ingredients and mix until just combined
3. Pour into a greased 23 cm springform tin and bake at 180C for about 1 hour.

> what a treat, first attempt and turned out swell :)

Roast Lamb with tomato

2.5kg leg lamb, with shank intact
6 cloves garlic, sliced
6 rosemary with stalks attached
sea salt flakes and cracked black pepper
2 tablespoons olive oil
6 medium (900g) tomatoes, peeled, seeded, chopped
1/3 cup (80ml) chicken stock
2 cups (500ml) red wine

METHOD

Pierce lamb 12 times with a sharp knife; press 1 slice of garlic into each cut. Reserve remaining garlic and rosemary. Rub salt and pepper all over lamb.

Preheat the oven to moderate (180°C/160°C fan-forced). Heat half the oil in a large flameproof baking dish; add lamb, cook until browned all over, remove from dish.

Cook leg of lamb to the dish and bake in a moderate oven for 1 hr, covered with small piercing holes in foil. Spoon pan juices over the lamb occasionally during cooking.

Heat remaining oil in same dish; cook reserved garlic and rosemary until soft but not coloured. Add tomatoes; cook, stirring, until softened. Add chicken stock and wine; bring to the boil. Add this to the leg of lamb and cook for another hour covered.

Last 40 mins, remove foil and cook lamb uncovered to brown the surface.

Remove lamb from dish and cover with foil; stand for 15 minutes.

Serve the lamb with potatoes, tomato mixture and sauce.