From time to time we get some fantastic regional recipes sent to us, the best of which will be posted here. We plan to compile them into a book over the coming months, so if you have some local recipes handed down to you, or you've invented a regional speciality, then do send them to us at
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and yours could be included!Spiced Cannon of Cotswold Lamb with Buttered Spring Greens,
Aromatic Cous Cous and Mint infused jus
Created by David Carter, Head Chef at The Crown of Crucis
300 grammes Cannon of Cotswold Lamb 
200 grammes Couscous
100 grammes Butter
2 tsp Mint leaves
25 grammes Sugar
50 grammes Green Pepper
50 grammes Red Pepper
50 grammes Red Onion
1/2 Garlic Clove
3 tsp Coriander leaves
1/4 fresh chilli (de-seeded)
(1/2 tsp cracked black pepper)
(1 tsp ground paprika )
(1/4 tsp ground ginger ) mix together
(1/4 tsp ground turmeric )
(1/2 tsp ground cinnamon )
(1/4 tsp cayenne pepper )
3 leaves spring green cabbage
Take lamb out of fridge to come to room temperature. Roll in the mixed spices. Place in a hot pan and sear until lightly coloured on all sides. Place in hot oven 180 degrees for 5 minutes.
Tear 3 leaves from inside spring green and wash under cold water.
Take couscous and put in a bowl, pour over just enough boiling water to cover the couscous and leave to stand.
Chop the peppers, chilli, garlic and red onion, and cook in 50 grammes butter until soft. Drain the excess butter off and leave the vegetables to cool slightly.
Cut stalks at the base of the cabbage, separate leaves out and place in a pan of slightly salted boiling water for 1 minute. Take the leaves out of the boiling water and cool in cold water. Take out of cold water and drain.
Take vegetables and mix into the couscous, then using a fork fluff up the couscous, season and taste and put into a ramekin and cover with cling film.
Remove lamb from the oven and allow to rest.
Finely shred the spring green leaves and lightly fry in 50 grammas of butter until soft. Take out of the pan, drain and place on a piece of kitchen paper.
Heat the couscous in microwave for 1 minute, remove cling film and turn upside down on the centre of warmed plate.
Slice lamb into 3 diagonally and place 1 piece at top 1 piece at side and 1 piece below couscous.
Place 1 tsp of the spring green in between each piece of lamb.
Take the pan that had the lamb in and put on heat, add the sugar and boil for 30 seconds. Add the drained butter from the cabbage and finely chop the mint leaves. Add to pan and then spoon gently around the plate, drizzling over the lamb and spring greens. Garnish with chopped coriander - et voila! Bon appétit.
This recipe was found loose in a very old handwritten cookbook found in a carboot sale. Various vintage cookbooks label it as a remedy (for what I'm not sure) and others as a digestive aid, especially if dissolved in wine instead of cream.
