Great Britain

Enjoy the great taste of summer with Mrs Crunch’s recipes and supermarket deals

The Sun


TUCK into the great taste of summer with delicious deals on some of the season’s favourites.

From juicy lamb to fresh vegetables, you can bag a bargain this week. Add a creamy fruit pudding to finish off your feast.

Here is my pick of what the shops have on offer, and prepare your own treats by using the recipes below from

Market street tip

LAMB is naturally tender and doesn’t need a marinade.

Try a simple seasoning of herbs, garlic and mustard or try a spice rub.

Meaty mains

Tasty veg

Fruity puddings

ENJOY the sweet taste of summer with a ­delicious fruity dessert.

Spiced shredded lamb

(Serves 8)

Preparation time: Ten minutes.

Cooking time: Four hours.


METHOD: Preheat the oven to 160C/140C fan/gas mark 3. Put the curry paste, tomato puree, tinned tomatoes and stock in a large non-stick roasting tin and stir well. Place the lamb on a chopping board and make several slits in the surface with a sharp knife. Season on both sides and add to the tin. Spoon over the curry mix.

Cover with baking parchment then foil and roast for four hours, turning occasionally.

Twenty minutes before the end of the cooking time, add the chickpeas and continue to cook uncovered.

Remove the joint from the tin, transfer to a chopping board and “pull” the cooked lamb apart by securing with one fork and shredding the meat with another.

Return the meat to the sauce, garnish with the herbs and serve with warm flatbreads or naan, pickles and salad.

Strawberry shortcakes

(Serves 8)

Preparation time: 30 minutes.

Cooking time: One hour.


METHOD: Preheat the oven to 150C/130C fan/gas mark 2 and line two baking sheets with non-stick baking parchment. Add the softened spread to a bowl with the sugar and beat together until pale and fluffy.

Sift in the flour and cornflour then mix to a pliable dough.

Roll out the dough on a lightly floured surface and, using an 8cm round cutter, stamp out 16 circles. Lift on to the baking sheets and prick patterns on the circles with a fork.

Bake for 30-35 minutes until pale golden, then remove from the oven and allow to cool completely.

To assemble, whip the cream until it forms soft peaks then fold in the yoghurt. Lift half the shortbread circles on to a serving plate and add a dollop of the creamy mixture followed by the sliced strawberries.

Arrange the other half of the shortbread circles on top at an angle.

Dust the tops with icing sugar and add a couple of whole strawberries to serve.

Mum-of-22 Sue Radford shows off huge picnic dinner spread and admits ‘we need a bigger table’

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