Lake District UNESCO bid

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Peter Sidwell cooks up support for World Heritage

23 March 2016

TV Chef Peter Sidwell has officially 'backed the bid' and is a keen supporter of our campaign for the Lake District to become a UNESCO World Heritage site. Last year we asked Peter to share with us how he has been inspired by the beautiful surroundings and he certainly didn't disappoint...

 

This Easter we thought we would share with you another one of Peter's fantastic recipes - Lake District Lamb with a Salsa Verde, we couldn't think of anything better for the perfect treat as we head into spring!

 

A Lake District inspiration

 

Peter has been out and about looking for the perfect location in the Lake District to cook up a series of treats, using local ingredients from right here in Cumbria. Our first recipe, aptly named 'Cumbrian Carbonara' proved a huge hit, so we thought we would share with you the next in the series 'Lake District Lamb with a Salsa Verde', again cooked outside in the beautiful surroundings of Crummock Water. 

 

"The World Heritage Bid involves everything around us: the food we are eating, the landscape we're in, the people and of course the livestock. I'm really proud to be involved in it and I hope my knowledge, my cooking and my passion really help to drive the bid forward."
Peter Sidwell

 

About Peter

 

Peter Sidwell lives and works in the beautiful Lake District. He enjoys rewriting the rule book for local produce, reinventing British recipes that are centred around a fantastic ingredient. Peter’s enthusiasm and passion for simply good food is demonstrated in his TV work, restaurant, cookery school, recipes apps, books and magazine features.

 

You may have seen Peter on TV as one of the judges on ITV’s hit series Britain’s Best Bakery and was also the chef presenter of this own successful cookery show Lakes on a Plate on Channel 4 in partnership with Lakeland. His passion for baking has been a continual influence on his food, having learnt to make his first loaf of bread at school aged 14. Peter is right in the mix of British food as he continues to push the boundaries of cooking and baking, both locally, right here in Cumbria and all across the UK.

 

 

Watch the video below

 

 

 

How to cook Lake District Lamb with a Salsa Verde

 

Ingredients

 

Lamb

 

300g rack of lamb removed from the bone
salt and pepper to taste
1 x tbsp rosemary
1 x tbsp thyme
1 x clove chopped garlic
olive oil

 

Salad

 

2 x tbsp damson vinegar
25ml rape seed oil
1 x tsp honey
1 x red onion
200g heritage tomatoes
2 x tbsp capers
1 x tbsp parsley

 

Salsa Verde sauce

50g fresh mint
30g fresh parsley
1 x clove of chopped garlic
1 x tbsp Cumberland mustard
2 x tbsp damson vinegar
50ml rape seed oil
salt and pepper to taste

 

 

Method

 

  • Chop the fresh herbs and mixed together with the chopped garlic
  • Roll the trimmed lamb in the herbs and season with salt and pepper, in the meantime pre-heat a non stick frying pan. 
  • Drizzle a little oil over the lamb and when the pan is hot cook the lamb for 4-5 minutes on each side, then when it is cooked put it to one side to rest for 3-4 minutes before serving.
     
  • To make the salad pour the vinegar, oil and honey into a mixing bowl, season with a little salt and pepper and whisk together. 
  • Slice the red onion as finely as you can and add to the dressing. 
  • Roughly chop the tomatoes and add to the bowl, finally add in the capers and parsley new mix together.

  • To make the Salsa Verde finely chop the garlic and place in a bowl with the mustard and vinegar. 
  • Chop the capers, parsley and mint and add to the bowl. 
  • Give it a good mix together while pouring in the remaining oil 
  • Season with salt and pepper, then have a little taste to make sure it has the right amount of seasoning, tang from the vinegar and fragrance from the herbs.
  • By now the lamb with have rested and become super tender, place the tomato salad in the centre of the plate, carve the lamb and place on top of the tomatoes and finish with the salsa.

 


We'd love to see photos of your very own Lake District Lamb dish inspired by Peter Sidwell, share them with us using #lakedistrictbid or email us at lakeswh@lakedistrict.gov.uk

 

Back the bid...

 

Don't forget to show your support and back the bid for World Heritage status by adding your vote:

 

 

 

 

About the author

World Heritage Team

The Lakes WH team are coordinating the Lake District’s bid for World Heritage status in 2016 on behalf of the Lake District National Park Partnership