S10 Ep 5: Grace Dent

The fantastically glamorous Grace Dent arrived in Clapham having already won mum over with her leopard print dress as soon as she step through the door. The broadcaster, author and restaurant critic joined us round the dinner table for mum's delicious harissa meatballs whilst mum and I fawned over her every word.We heard about her dad’s famous ‘Sketty’, her love of Angel Delight and a drink she describes as ‘Happiness In A Glass’ - a Pina Colada. The Masterchef regular tells us about growing up ‘up north’, her 'sarcastic face', memories of watching the Blackpool illuminations and how she can get into any restaurant she wants... We obviously exchanged numbers and I'm now will happily be her future plus 1. Her absolutely brilliant and touching memoir ‘Hungry’ is out on October 29th and is available to preorder now.Here’s the recipe for mum’s Lamb Harissa Meatballs: 1kg minced lamb2/3 thick slices of bread300 ml milkHandful of mint choppedHandful of parsley chopped1 tsp dry oreganoLarge tsp of cummin2 cloves of garlic crushedGrated zest of one lemon Sauce:3 cloves of garlic2 tbsp olive oil2 cans of tomatoes10 cherry tomatoes halved1 tablespoon of harissaHandful of basil Soak the slices of bread in milk for a few minutes. Add lamb, herbs, garlic and lemon and mix thoroughly with a fork. Make small balls of mixture( golf ball size) and put on a large baking tray. Make sauce by frying garlic, adding all tomatoes and harissa. Cook for 10 minutes. Whilst sauce is cooking, griddle or grill the meatballs until they are browned. Then put in sauce and cook for 20/30 minutes.  Sprinkle chopped basil on top before serving with mashed sweet potato and/or riceAutumn Courgette & Charred Sweetcorn Salad:6 small corn on the cob4 courgettes cut into strips or diagonal Bag of salad (rocket or ruby chard)Olive oil Sherry vinegar Pepper and salt100 grams fetaHeat oil in griddleGriddle then corn on cob until cookedThen griddle courgette to get nice stripesAllow to coolPut bag of salad in bowlPut courgette on top Strip the corn from the cob and add to salad. Add few extra chard leaves on top. Add sprinkle of salt and pepperDash of olive oil and a tablespoon of sherry vinegar Crumble feta on top Hosted on Acast. See acast.com/privacy for more information.