Janine our food director talks about the nut butter trend: There’s now a huge variety of nut butters available but this new pine nut butter from Nutural World takes things to the next level. Whole pine nuts are blended until smooth and creamy, then mixed with pine nut pieces for crunch and texture. As you can imagine with such an intense, rich nut, it’s super-indulgent so you don’t need to use much (good news as it’s quite pricey, too). Toss it through hot pasta with basil for a deconstructed pesto, or whisk into a creamy dressing to give green veg a lift. £9.40/170g,

*This recipe is gluten-free according to industry standards


  • 2 lamb leg steaks
  • 1 tbsp olive oil
  • ½ tsp ground cumin
  • ½ tsp hot chilli powder
  • 2 tbsp golden raisins
  • 200g long-stemmed broccoli


  • 1 shallot, finely chopped
  • 2 tbsp pine nut butter
  • 2 tbsp lemon juice
  • 1 tsp honey


  • STEP 1

    Put the lamb steaks on a plate, rub with the oil then sprinkle the cumin and chilli powder over both sides, and season.

  • STEP 2

    Put the raisins in a small bowl and pour some boiling water over them. Leave for 5 minutes then drain well.

  • STEP 3

    Drop the broccoli into boiling salted water and cook for 3-4 minutes or until just tender.

  • STEP 4

    Whisk the shallot, pine nut butter, lemon juice and honey with 2 tsp boiling water.

  • STEP 5

    Heat a griddle to hot then sear the lamb for 3 minutes on each side. Rest for 3 minutes under foil.

  • STEP 6

    Drain the broccoli then toss with the dressing. Serve the lamb with the broccoli and scatter over the raisins.


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