We have had a busy couple of days. On Wednesday we were here.
That is Novak Djokovic serving at the end of the day on Centre Court.
The weather was perfect, the tennis excellent and the Pimms and knitting not bad either.
We found a small but perfect airbnb The Pancras Parlour just around the corner from Kings Cross with, and this is very important, quite the most comfortable bed. There is nothing more irritating than a house/hotel who has scrimped on the bed. I was once told by a B&B owner in Tintern that when asked what made the perfect B&B (his was pretty darn close) he always replied The Bed and The Breakfast. He is right it really is that simple, anything else is a pleasant extra but get the bed (and in the case of a B&B the breakfast) wrong, then all the toiletries and fancy gizmos will never make up.
However, the previous day I had been hosting our bi-weekly Ladies in Stitches stitching group. In fact most of us were knitting this week, only one lady brought her stitching, but only after she completed her first pair of socks, we bring most people over to the knitting side at one point or another! And alongside all of that I have been suffering from a ghastly throat/chest virus, which a week later is still hanging on. Net result, by the time we returned home from London last night I was in no mood to cook a proper meal, supper was most definitely going to be a fridge left-over offering.
Sour mint lamb pockets (sounds so much better than left-overs)
- left-over roast lamb sliced thinly
- half a small red chilli
- 2 cloves of garlic
- 1 lemon (in this case rather in need of using up as I had zested it a couple of days a go for a madeira cake and it was looking rather sad)
- 2-4 tbsp mint sauce (our mint is going ballistic, I have masses of home made, if you use commercial mint sauce you might want to dilute it down or use slightly less
- Left over gravy, if you don’t have gravy water or a little stock would be fine, you just want something to keep the meat moist.
- Pitta bread
Layer the sliced lamb in a baking dish. The cake tin was already out so rather than dirty a new dish I used that!
Sprinkle sliced chilli, minced garlic and mint sauce, squeeze the lemon over the top, repeat until all lamb used up.
Dollop the left over gravy over the top (or dribble a little water or stock over)
I appreciate this doesn’t look too appetising. Stay with me! Cover tightly with tin foil and pop in a medium oven (180 C) for 20 minutes.
Meanwhile chop a couple of tomatoes and grab a few lettuce leaves. Warm the pitta breads.
The lamb is ready. Stuff the pittas with lettuce and tomato, fill to the brim with lamb and top with a good sized tablespoon of thick yoghurt.
This is a messy eat, serve with napkins!
Love Gillie x