Peter Sidwell runs his business from No.2 Sunset Hill, Keswick, CA12 4RN, 

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Cumbrian Lamb with California Prune and Rhubarb

September 5, 2017

Spiced lamb with rhubarb and California Prunes soaked in Ginger beer 




1 shoulder of lamb 2kg 

2-3 cloves of garlic chopped

1 handful of fresh rosemary and thyme chopped 

1 tbsp of olive oil 

3-4 tsp of harissa paste 


2 sticks of rhubarb 

200ml of ginger beer 

15 California Prunes 

100ml of California prune juice 

1 red chilli 

1 handful of coriander 

1 handful of mint 

1 bunch of watercress

1 pomegranate 

1 lime 

2 tbsp of olive oil 


250g of thick Greek yogurt 

1/2 tsp of salt 


Here’s how 


Mix together the fresh herbs, chopped garlic and harissa paste, then spread it over the shoulder of lamb. 

Place the meat into a roasting tray 

add a pint of water and roast in the oven for 20 minutes at 220c, then turn down to 160c, cover with foil and cook for 3 hours or until tender


chop the rhubarb and prunes up and place in a sauce pan with with prunes juice and cook until the rhubarb is just tender 

add in as much red chilli and chopped coriander as you like to suit your tastes ( this chutney will keep in the fridge for a couple of weeks in a clean jam jar)

mix the yogurt and salt together and spoon into a sieve sat inside a bowl, water will drain from the yogurt to create a thicker richer texture, perfect to serve with the lamb