LAMB CHOPS WITH MUSTARD CRUST

Lamb is such a versatile meat.  You can roast it, casserole it, grill and bbq it, whatever you have the time or the taste for.  The page of lamb recipes that Mum kept from July 1997 showcases this versatility.  This recipe give a basic lamb chop a real lift and makes a change from just eating it with tomato sauce.

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FRENCH COFFEE CAKE

My experience of these type of coffee cakes is that they don’t last long.  Firstly, they taste good and get eaten quickly and secondly they dry out and can’t be kept more than a day or so.  Not sure if there’s anything French about them, but I do know it’s the topping that makes them so good.

This recipe comes from the back of a 1970s White Wings Plain Flour packet so you need to do some metric conversions.  1oz = 30ml, 2oz = 60ml and the pan size converts to a 15cm tin.  Enjoy!!

FARMERS SAUSAGE CASSEROLE

The only part of this recipe that I’m unsure of is the packet of hearty beef soup.  It does say you can substitute a can of condensed hearty beef soup, but I’m not sure that beef stock and extra vegetables, carrots or celery, mightn’t be a better way to go.