The choice to get a bit happy with a frozen, grated scotch bonnet was possibly (definitely) overkill. Apart from that they were quite lush.
After splitting the mild/sweet peppers I attempted to pipe in the cheese, chorizo stuffing ( I saw attempted because the chorizo chunks were a tad too big for the nozzle hole I'd created therefore everything ended up covered in cream cheese...not always a bad thing).
Anyhoo, the crusty topping is blitzed breadcrumbs and a nice cheddar, oven cooked/grilled for about 18mins.
Lamb roast!
Jamie's mothership Sunday roast lamb is just heaven. Slow cooked for 4hours in garlic and rosemary. Lil side note: when he says four cloves of garlic, he does mean cloves and not bulbs but if you use 4bulbs you are a madman and deserve for it to work for you just because you are a cheeky daredevil.
Muddle that with S&P, EVOO and smother into all nooks, crannies and man made holes in the leg/shoulder place on a bed of quartered onions.
Accompaniments include roast potatoes with breadcrumbs and chicken stock cube crunch, blanched green beans, parsnips, roasted carrots (always the ones with greens still attached-so much natural sweetness!) mint sauce of course and all the lush drippings mixed with some gravy granules for a flavourful pool in which the veg can swim.
Dessert...haha ummmm candied bacon upon peanut butter frosting coating a "chocolate" cupcake.
The lack of cocoa powder makes this a pretend chocolate cupcake.
The absence of a lot more lardons means the brown sugar and paprika coating buried the little existing amount.
The peanut butter frosting isn't over powering or too sweet, definitely something to be repeated from the dessert recipe.
