There were two great recipes for sharing with friends on today’s show: a Coffee and Walnut Cake with a fruity twist, and lamb chops served with a piquant salsa verde. Start impressing your guests!
Coffee and Walnut Cake
This coffee and walnut cake is a tempting teatime treat. Simon has topped it with a classic espresso-infused buttercream icing, but also added a layer of ripe bananas for a fresh, fruity hit. This cake is perfect for sharing with friends over a cup of tea, or of course, coffee.
- Serves 8
- Preparation time: 20 mins
- Cooking time: 25-30 mins
For the cake
- 225g/8oz unsalted butter, plus extra for greasing
- 225g/8oz caster sugar
- 4 free-range eggs
- 50ml/1¾fl oz strong espresso coffee
- 225g/8oz self-raising flour
- 75g/2½oz walnuts
For the buttercream topping
- 125g/4½oz unsalted butter
- 400g/7oz icing sugar
- 50ml/2fl oz strong espresso coffee
- 2 ripe bananas, sliced
- 12 walnut halves, to decorate
- Preheat the oven to 180˚C/350˚F/Gas 4.
- In a bowl, beat the butter and sugar together until very light and pale.
- Add the eggs one at a time to the butter and sugar mixture, beating well to completely incorporate each egg before adding the next.
- Add the espresso to the mixture and stir well.
- Add the flour and walnuts and stir well to completely combine.
- Spoon the cake mixture into two lined and greased 20cm/8in cake tins.
- Transfer to the oven to bake 25-30 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake is golden-brown.
- Remove the cakes from the oven and leave to cool on a wire rack.
- For the buttercream topping, beat the butter and icing sugar together in a small bowl until pale and light.
- Add the espresso and mix well.
- Layer the bananas on top of one of the cakes and top with half the buttercream. Put the other cake on top and spread with the remaining buttercream.
- Decorate the top of the cake with the walnut halves and serve in generous slices.
Lamb Chops and Salsa Verde
These lamb chops with salsa verde are a quick but impressive midweek dinner. The freshness of the salsa verde cuts through the rich meat and complements the creamy butterbeans. You can either buy individual French-trimmed chops or buy a trimmed rack of lamb and divide it into cutlets.
- Serves 4
- Preparation time: 20 minutes
- Cooking time: 6 minutes
- 8 lamb chops, French-trimmed
- 8 sprigs rosemary
- Oil to rub
- Bunch of flat leaf parsley
- Bunch of mint
- Bunch of tarragon
- 15g capers
- 15g anchovies
- 15g Dijon mustard
- Salt and pepper
- 100ml olive oil
- 1 red onion, finely chopped
- 2 cloves sliced garlic
- 1 tin butterbeans, drained and rinsed
- 2 sprigs rosemary
- 100ml red wine
- 125ml chicken stock
- 50g butter
- 1 tbsp green olives
- To make the salsa verde, blend the herbs, mustard, capers, anchovies and seasoning. Add the oil in a steady stream to form a sauce.
- Cook the onion and garlic for 5 minutes until soft.
- Add the beans, rosemary, wine and stock. Bring to the boil and simmer for 12 minutes.
- Take off the heat, then stir in the butter and olives.
- Oil and season the lamb chops on both sides. Griddle for 3 minutes either side, with a sprig of rosemary on each.
- Serve a pile of beans topped with lamb chops and salsa verde.
Don’t forget, you can find the Daily Brunch recipes in the Recipes section of ocado.com
Naomi, PR and Social Media Executive