Beer Glazed Lamb Skewers with Beer-Pickled Veg Recipe

Ingredients

2 cans of River Cottage Hempathy Beer
2 tbsp honey
6 rosemary skewers
2 handfuls of diced lamb loin
200g asparagus
100g chestnut mushrooms
100g wild mushrooms
For the pickles:
1 can of River Cottage Hempathy Beer
250ml apple cider vinegar
100g raw cane sugar
1 tbsp sea salt
1 tbsp coriander seeds
2 dried chillies
A bunch of radishes
A handful of salty fingers
To serve:
2 tbsp River Cottage Natural Yogurt
A bunch of soft herbs, such as mint
2-3 spring onions

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Method

1. To make the beer glaze for the lamb, pour 1 can of River Cottage Hempathy Beer into a wide pan and set it over a medium heat. Reduce till it turns sticky, glossy and syrup-like. Add the honey, season with salt or a dash of tamari soy sauce and set aside.

2. To make the lamb skewers, prepare your rosemary sticks by removing all the rosemary leaves from the stems, just leaving the top few sprigs intact. Pour can of River Cottage Hempathy Beer into a dish, season heavily with salt and pepper then add the lamb. Marinate for a couple of hours in the fridge.

3. To make the pickles, pour 1 can of River Cottage Hempathy Beer into a wide pan and set it over a medium heat. Reduce till it turns sticky, glossy and syrup-like. Add in the vinegar, water, sugar, salt, coriander seeds and dried chillies and bring to a simmer. Chop the radishes into quarters and pop them in a jar with the salty fingers. Pour the pickling liquid over the vegetables, ensuring all the veg are submerged. Screw the lid back on and set aside until it reaches room temperature, then refrigerate.

4. Prepare the asparagus by chopping it into large pieces. Remove any dirt or tough stems from the mushrooms. Assemble the skewers by alternating pieces of lamb, mushrooms and asparagus, piercing them through with the rosemary stick.

5. Heat up a grill or a cast iron pan, then add a little rapeseed oil and sear the skewers on each side, brushing them with the beer glaze the whole time. Cook them till they're pink in the middle.

6. To assemble the dish, spread some River Cottage Natural Yogurt on a plate, sprinkle some flakey sea salt and black pepper over it, then add the glazed skewers on top. Finish with the beer pickles and a few chopped fresh herbs and sliced spring onions.