RECIPES FROM OESOPHAGEAL PATIENTS

Roast Lamb (soft enough for most of us)

If you have a lamb joint e.g. leg, you probably stick rosemary in it anyway. Try this though, use a sharp knife to make slits to stuff sprigs of fresh rosemary liberally in the raw meat. Also cut about 4 garlic cloves in half lengthways and stuff these in other slits.
Then roast the joint as usual for about an hour.

Then pour a cup of red wine over it and cook for about another hour, depending on the size of the joint. If very large add extra liquid (wine or water).

The meat will fall off the bone, be very tasty, and soft enough to eat for most people with swallowing problems.

Thicken up the juices into a sauce or gravy, by pouring it all into a pan. Set on the heat and pop into it little pieces of butter and flour mixture. I mix the butter with the flour using a fork. The quantity depends on how big a piece of meat you’ve cooked, but probably you’ll need about a tablespoon of flour and 1 ounce (sorry I’m not metricated yet!) of butter.
Whisk the sauce as you heat it, adding the mixture in small clumps. Once it is as thick as you want it, discard any left over flour and butter mixture

Rosemary grows easily in the garden (even in cold northern UK) and will grow to be a large flowering bush (small blue flowers). You can also throw sprigs of fresh rosemary on to your barbecue for a pleasant aroma.