Sticky barbecue damson chicken wings

Serves 2:
Prepare: 15 mins
Marinate: 2-24 hrs
Cook: 20 mins

6 chicken wings
2 tbsp clear honey
3cm piece of ginger, peeled & grated
1 1/2 tsp Chinese five-spice
fine grated zest of 1/2 orange
1 tbsp sesame oil
2 tsp soy sauce
4 tbsp  Damson Sauce

Mix together all the marinade ingredients (honey; ginger; Chinese five-spice; orange zest; sesame oil; soy sauce and  Damson Sauce) and pour over chicken.  Leave to marinate for at least 2 hours or preferably overnight in the fridge.

Place chicken wings on BBQ and cook for about 20 mons, brushing with any remaining marinade as they cook.

The chicken can also be cooked in the oven.  Pre-heat the oven to 200˚C/400˚F/Gas mark 6.

Cook in a roasting tray for about 40 mins, turning occasionally & basting with marinade and juices until sticky and golden.

Eat hot straightaway or leave to cool for a picnic or packed lunch.


Lamb casserole with damson sauce

Serves: 4
Prepare: 20 mins
Cook: 1 1/2 hrs


500g boned shoulder of lamb cut into 3cm cubes
3tbsp olive oil
sea salt/freshly ground pepper
1 large red onion roughly chopped
2 carrots, roughly diced
1 medium parsnip, roughly diced
1 tsp tomato puree
50 mls red wine
3 sprigs of fresh rosemary
4 tbsp of  Damson Sauce

Pre-heat your oven to 180˚C/350˚F/Gas Mark 4.
Put olive oil into a medium size heavy casserole and brown the lamb pieces in 2 batches.
Remove lamb and set aside in a covered bowl.

Using the remaining olive oil, fry the onions for 7 mins, adding the carrots and parsnip.
Then cook for a further 5 mins.

Return the lamb and its juices to the casserole, mixing in the tomato puree,  and red wine along with a generous pinch of sea salt and freshly ground pepper.  Tear up 3 sprigs of fresh rosemary and add.

Finally give the lamb and the vegetables a good stir with a large spoon.  Cover with a lid and cook in the middle of the oven for 1 1/2hrs or until the lamb is tender.  Finish with some freshly chopped parsley and serve with warm basmati rice.

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