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maltatoday, WEDNESDAY, 9 MARCH 2016 14 Food Sunday roasts in half the time Last week the Preca sisters made a fantastic meal that takes the place of a Sunday roast. If you're pressed for time and can't wait for the deliciousness of slow-cooked roast, try these grilled lamb rumps with thyme jus. For dessert they make a strawberry pavlova, using local strawberries that are already so abundant. These dishes are available on the specials menu at Palazzo Preca and The King's Own Band Club in Valletta. Don't miss Gourmet Today TV, on TVM at 18:15. Strawberry pavlova roll Serves 2 Ingredients • 2 lamb rumps (around 200g each) • Dash olive oil • 1 onion, cut julienne • Mashed garlic • Sprig of thyme • 200ml chicken stock • 50ml port wine • 50g brown sugar • Knob butter Roasted root vegetables • 2 large parsnips • 2 large carrots • 1 medium red onion • 4 cloves garlic, peeled and left whole • 2 tbsp extra-virgin olive oil, plus more for drizzling • 1½ tsp salt • Freshly ground black pepper Method 1. Place a baking sheet in the oven and preheat to 200°C. 2. Cut all the vegetables into even pieces. 3. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper. 4. Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Spread the vegetables in a single layer to make sure they don't steam while roasting. 5. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 mins to 1 hour. 6. Season the lamb rumps, sprinkle with thyme, salt and pepper. 7. Preheat a grill pan with dash of oil and place the lamb rump 3 mins on each side until browned. 8. Meanwhile heat another pan, add the onions, crushed garlic, thyme leaves and fry with a knob of butter and season 9. When the onion changes colour add the brown sugar, cook for a minute, add the port wine and reduce. 10. Add the chicken stock and let reduce again. 11. Taste for seasoning. 12. Put the roasted root vegetables on the plate, place the lamb on top and drizzle the thyme jus around the plate. This recipe first appeared on Gourmet Today TV, aired on TVM on 4 March, 2016. Lamb rump with thyme jus on a bed of root vegetables Serves 8 Ingredients • 4 egg whites • 200g caster sugar • Vanilla essence • 1 tsp lemon juice • 1 tsp corn flour • 300ml whipped fresh cream • 250g fresh strawberries • 100g chopped hazelnuts • Icing Sugar for dusting Method 1. Grease a baking tray and line with baking paper. Preheat oven to 160C. 2. Beat egg whites until soft peaks form and add sugar gradually and continue beating until mixture is stiff and shiny. 3. Add vanilla essence, corn flour and lemon juice and gently fold. 4. Spread the meringue onto the baking tray and bake for 15-20 mins. 5. Leave to cool completely. 6. Spread the whipped cream over the meringue and top with sliced strawberries and chopped nuts. 7. Roll up and place onto a serving dish. 8. Dust the whole roll with icing sugar and place into the fridge. 9. Garnish with fresh strawberries. This recipe first appeared on Gourmet Today TV, aired on TVM on 4 March, 2016. COMING UP THIS WEEK Don't miss the show this week when Roberta and Ramona will be preparing a great meal with a delicious dessert. For mains they make a pork fillet with chorizo and dates and for dessert they make a giant cookie with a hot molten centre, served with ice cream. Gourmet Today shows on TVM every Friday at 18:15. Sean Gravina, Michael Diacono and Moira Delia will be back on 22 April.