Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Guy Parkinson’s back strap of lamb poached in extra virgin olive oil, grilled baby cucumber, whipped Food Guy Parkinson’s back strap of lamb poached in extra virgin olive oil, grilled baby cucumber, whipped sheep yogurt Preparation time Cooking time Serves 4 2 lamb back straps 200g tub sheep yogurt Pinch of cumin seed Pinch of fennel seed 1.5 tbsp honey Peel of 1 lemon + juice Salt and pepper 300-500ml extra virgin olive oil 1 bulb garlic, cut in half Fresh rosemary, oregano, mint 1 punnet of baby cucumber Drain yogurt overnight through a fine sieve or hung cheese cloth. Reserve the whey. In a dry pan toast the cumin and fennel on medium heat until they release fragrance. Add the seeds to the drained yogurt, add honey, a squeeze of lemon juice, salt and pepper. Whisk until smooth and set aside. Add the extra virgin olive oil, garlic, sprigs of rosemary, oregano and lemon peel to a heavy-based wide pot or saucepan. On a low heat, bring the oil to 60ºC using a thermometer. Keep at this temperature for at least 1 hour to allow it to take on flavour. Remove lamb from fridge and allow to come to room temperature. Cut cucumbers lengthways, season the flesh side with sea salt and set aside for an hour. Pat them dry. Grill them (BBQ, ribbed pan or pan) flesh side down, until well charred. Set aside. Completely submerge the lamb into the extra virgin olive oil. Poach lamb in extra virgin olive oil for 20 minutes. Remove from oil and rest for 15 minutes. (The flavoured extra virgin olive oil can be used again for general cooking/dressings if kept in the fridge.) Slice the lamb into 2cm pieces and arrange on the plate. Add the grilled cucumber to the plate and spoon on dollops of yogurt around the plate. Garnish with mint leaves and dress the dish by lightly sprinkling juice and a drizzle of the extra virgin olive oil used for poaching the lamb. Food Preparation time Cooking time Serves 4 SHARE You might also like Food Rick Stein: Road to Mexico Words by Mark Hughes on 11 Jan 2018 Rick Stein recalls his first trip to Mexico as a ‘life changing’ experience. He travelled there as a wide-eyed young man back in the late 60s and, for the first time, dined on dishes like tacos, huevos rancheros and enchiladas. He was immediately besotted. “Apart from having the odd Indian or Chinese meal back in the UK, I had no idea about how exotic food could be, and to arrive at age 21 with no concept of what the food was like, it was a real blast. “I think it sort of set me on the course that I’m still on, spending a lot of time travelling around the world just looking for great food experiences.” Rick’s been a regular visitor to Mexico in the decades since, but just for short visits, so he was somewhat apprehensive when he embarked on his latest foodie adventure that would become the book and BBC TV series, The Road to Mexico. Get Rick Stein's sardines in tortillas with spicy tomato sauce recipe here . For more recipes and the full story with Rick, pickup a copy of Selector from all good newsagents, subscribe or look inside your next Wine Selectors delivery. OUT NOW: Road to Mexico by Rick Stein (Penguin Random House, RRP $49.99). Food Standing rib roast with champ and carrots Food Marco Pierre White - Master, Mentor, Maestro, Myth Words by Mark Hughes on 11 Oct 2017 The name Marco Pierre White conjours connotations of kitchen confrontations, wild hair and bandanas. But at his heart he's just a man obssessed with food, albeit perfectly prepared food. The reputation of Marco Pierre White is as towering and physically imposing as the man himself. You’ve probably heard all the stories before – youngest chef to win three Michelin stars, made Gordon Ramsay cry, handed back his stars, retired from the kitchen only to come back to become a phenomenally successful restaurateur, brand ambassador and TV host. Over his star-studded career, he’s been described as self-possessed, ill-tempered, irritable and volatile. But in the same breath, he’s known to be incredibly loyal to friends, encouraging of colleagues, vehemently protective of his family, and intensely passionate, especially, almost exclusively, about food and cooking. He admits he knows little about anything else with the exception of hunting and fishing. He doesn’t get involved in politics, seldom discusses art, music or sport and he can’t even drive. But get him in a kitchen and he’s in his element – in fact, he’s a maestro.