Grainne Joughin recently started her own series of cookery videos on YouTube, entitled ’Cook With G’.

Each week she uploads three of her favourite recipes for healthy and balanced meals designed to be made at home and keep a hungry family well-fed.

The only reason I started a YouTube channel was because I’ve always wanted to. I mean, what better reason?

Well that and having considerably more time on my hands these days.

There’s nothing I find more pleasing than being able to shut the kitchen door on my darling, beloved family, having an excuse to open a bottle of wine and be cooking by myself.

I’m just trying to share my joy of cooking with my favourite meals and puds in the hope that someone might watch them and get some inspiration.

I’ve compiled a big juicy list of all my favourite go to grub which I’ve made a gazillion times and know that they work and are generally enjoyed by everyone.

They’re healthy and balanced for the most part with and emphasis on just eating real food, in really tasty combinations. Anyone can find a recipe online so I wanted it to be light-hearted, humorous even, and to focus on Manx people.

I am so grateful to the team at The Harbour Lights group who are supporting me in my what I like to call ’faffing around in the kitchen’ venture.

I don’t plan on doing this forever, just until this whole ’thing’ blows over and I run out of ideas and wine.

In the meantime I plan to enjoy some quality time with the family and to eat well.

I hope you enjoy my recipe. Do try it and give me a follow on my ’Cook With G’ Facebook (@cookwithg) and Instagram pages (@cookwithgrainne), and also subscribe to my ’Cook with G’ YouTube channel.

On these pages you can also click through to my vlog and more recipes.

There are many more recipes and ideas for meals that you will enjoy both preparing and eating with your family.

This recipe is definitely up there with some of my top meals.

I give you: Hot Manx Lamb salad!

Showcasing beautiful Manx Lamb steaks and packed full of veggies of all varieties and textures, this meal just hits the spot with me every single time.

Manx lamb is gorgeous and can be used in so many other ways other than just meat and two veg.

Hot Manx Lamb Salad and Garlic Bread

Ingredients

Mixed peppers

Red onion

Beetroot (try to get fresh, not the preserved stuff)

Fresh, hardy herbs like thyme or rosemary (I hate sage but you crack on)

Mixed salad leaves of your choice

Garlic cloves (skin on)

100g Manx Salted Butter

Couple of cloves of garlic (you want to taste it in your burps the next day)

Salt and pepper

Four good quality Manx lamb steaks

Method

Pre-heat an oven to 220 degrees, or gas mark seven.

Chop up a load of your vegetables into good-sized chunks and stick it in a roasting tray with enough room for it to move around and get all lovely and gnarly.

Massage in (yes massage) olive oil, salt and pepper, some of your fresh herbs and bang in the oven.

Let your vegetables roast away for a good 40 minutes Keep an eye on them though.

Now it is time to crack on and prepare your garlic bread.

Gaaaaaaaaarlic Bread? Bread!? With GARLIC?

Yep.

A par-baked ciabatta or a baguette would be great to use for this part of the recipe.

Mix the butter with the garlic and more of your fresh herbs.

Slice the bread up nearly to the bottom, but not right the way through, and add in your buttery goodness.

Wrap in tin foil and get it in the oven for 15 to 20 minutes with your veggies.

Now it’s time for the Manx lamb steaks and the extras.

Get your frying pan nice and hot and make sure your lamb is sat at room temperature.

Otherwise you won’t get it nice and pink inside.

Season your lamb and pop some sprigs of rosemary in too. Pan fry on a high heat for 5 minutes on each side.

Stop playing with it! Leave it to do it’s thing, OK?

Remove from the pan with the juices, drizzle with a little oil, cover it over and let it rest.

Pile a good stash of leaves onto the plates. Peppery ones are really great, as is spinach.

Add some black olives, your roasted vegetables and crumble over some feta cheese. Finish with your lamb finely sliced on top.

Open up your parcel of joy (the garlic bread) and dig in.