The Hairy Bikers Big Book of Baking has been out again today.

I've made the German Onion Muffins, which were very tasty.  I think they'd be great with some Tomato Soup.  I think they'd be nice with some cheese in as well.

Makes 6

40g butter
1 medium onion, finely chopped
175g plain flour
1 tsp caster sugar
1 tsp baking powder
1 tsp bicarbonate of soda
½ tsp flaked sea salt
2 tbsp finely chopped fresh dill
250ml buttermilk
2 medium free-range eggs
1 tsp poppy seeds

❄ Melt the butter in a small pan and gently fry the onion for 10 minutes or until softened and lightly browned, stirring regularly. Set aside to cool for a few minutes. Preheat the oven to 200°C/180°C Fan/Gas 6. Line a 6-hole muffin tin with paper muffin cases or some squares of baking parchment.

❄ Sift the flour into a large mixing bowl and stir in the sugar, baking powder, bicarbonate of soda, salt and chopped dill. Make a well in the centre. Stir the buttermilk into the onion and break the eggs on top, then stir well with a wooden spoon. Pour the mixture on to the flour and stir lightly until only just combined.

❄ Divide the mixture between the muffin cases, sprinkle with poppy seeds and bake in the centre of the oven for 16-20 minutes until the muffins are puffed up and golden brown. Scrumptious served warm but great cold too.

I've also made this recipe, which came from a Morrisons supermarket magazine.

Persian Style Lamb with Forced Rhubarb

Serves 4

1 tbsp olive oil
400g lamb neck fillet, cut into chunks
1 red onion, sliced
3 garlic cloves, crushed
1 cinnamon stick snapped in two
1 tsp cumin seeds
400ml pomegranate juice
400g can chopped tomatoes
300g forced rhubarb, trimmed and cut into 2cm lengths
20g demerara sugar


Heat the oil in a large flameproof casserole and add the lamb and onion.  Cook, stirring until the lamb has browned.

Add the garlic, cinnamon and cumin seeds.  Mix well and add the pomegranate juice and chopped tomatoes. Bring to the boil, cover and simmer for 40 minutes then add the rhubarb and sugar.  Stir and cook uncovered for 20 minutes until the lamb is cooked through.

Serve with herby couscous.

This is an unusual dish but very good.  A bit like a tagine.  I think I would like a bit of chilli added to give a bit of heat.

The rhubarb I used wasn't forced.