What is the one thing that cuts us off from heaven? The answer is unbelief. Not trusting God. Not living “by faith in the Son of God who loved us and gave Himself for us” (Gal. 2:20). So what does [1 Peter 1] verse 5 mean then when it says we are “protected [from losing our final salvation] by the power of God through faith.” It means that God’s power protects us for salvation by sustaining our faith. The only thing that can keep us from heaven is forsaking our faith in Christ, and turning to other hopes, other treasures. So to protect us God prevents that. He inspires and nourishes and strengthens and builds our faith. And in doing this he secures us against the only thing that could destroy us; unbelief, lack of trust in God.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats	Greek	Celebrity, Ready, Steady, Cook	2	servings

INGREDIENTS

100	g	Goats cheese
2		Carrots; grated
1		Courgette; grated
1	tb	Chopped; fresh chives
1	ts	Honey
1		Lime; juice of
1/2	tb	Olive oil
		Salt and pepper
1		Lamb leg steak; about 115g/4oz
3		Cloves garlic; crushed
		Grated zest of 2 lemons
1	tb	Chopped; fresh mint
55	g	Butter
350	g	New potatoes; cut in half
2	tb	Olive oil
100	ml	Double cream
125	ml	White wine
1		Courgette; sliced
1		Carrot; coarsely grated
1	pn	Nutmeg
		Salt and pepper
600	ml	Red wine
25	g	Demerara sugar
1		Cinnamon stick
2		Pears
1		Lemon; juice of
100	ml	Greek yoghurt
		Ground cinnamon; to sprinkle
1		Sprig fresh mint; to decorate

INSTRUCTIONS

FOR THE CARROT AND COURGETTE
FOR THE LAMB DISH
FOR THE POACHED PEARS
1 For the Carrot and Courgette Salad: Preheat the grill to high.
Halve the cheese horizontally and place on a baking sheet.
2 Season with pepper and grill until starting to brown and melt. Mix
together the carrot, courgette and chives.
3 Mix the honey and lime juice and drizzle over the salad. Toss to
combine and season.
4 Sit a 10cm cooking ring on a plate and fill with the carrot and
courgette salad. Pat down gently and remove the ring. Top with the
grilled cheese, drizzle over the oil and serve.
5 For the Lamb Dish: Place the lamb in a shallow dish. Mix together 2
cloves crushed garlic, grated zest of 1 lemon and the chopped mint and
spread over the lamb. Allow to marinate for about 5-10 minutes.
6 Heat 25g/1oz butter in a shallow pan. Add the new potatoes and pour
on just enough boiling water to almost cover.
7 Add a pinch of salt, cover with a lid and boil the potatoes for 8-12
minutes, stirring occasionally, until tender.
8 When cooked, drain the potatoes. Melt 25g/1oz butter in a pan, add
the potatoes and stir to coat. Heat 1 tbsp oil in a frying pan. Add
the lamb and cook on a medium-high heat for about five minutes.
9 Turn over and add the cream, wine and remaining lemon zest and
garlic. Cook for 5-8 minutes, until cooked to taste.
10 Heat 1 tbsp oil in a frying pan. Grease a 10cm cooking ring and
place in a pan. Place the courgettes in the bottom of the ring and
fill with the grated carrot.
11 Season with salt, pepper and a pinch of nutmeg. Cook for eight
minutes until golden brown and crisp on both sides, turning over
halfway through cooking.
12 Put the carrot and courgette cake on a plate with the lamb, pour
over the sauce and serve with the potatoes.
13 For the Poached Pears: Pour the wine into a pan. Add the sugar and
cinnamon stick, boil and simmer to reduce the liquid by about one
third.
14 Halve the pears, scoop out the pips with a teaspoon and core. Add
to the pan and simmer very gently for 8-10 minutes, or until the
pears are tender.
15 At the end of the cooking time, add the lemon juice to the pan.
Serve the poached pears in a dish with some of the red wine sauce.
Spoon the yoghurt on top, sprinkle with cinnamon and decorate with a
sprig of mint.
Converted by MC_Buster.
NOTES : Chef -  Ainsley Harriott with Willie Carson
Recipe by: Celebrity Ready Steady Cook
Converted by MM_Buster v2.0l.

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