​We are excited to release the third edition of our club newsletter for this Rotary Year, and the first for 2022.  ​It is packed full of updates and articles on all the amazing things we've been doing over the past couple of months and a few details of upcoming events, highlighting just how active we and how much fun we have!

You're Invited!
If you're not a member of the club yet, then we’d also like to extend an invite to you and your friends to join us at one of our fun upcoming events to find out more about what we do and how you can get involved. 
 
Remember we’re a very relaxed, flexible and friendly club so you don’t have to commit huge amounts of time to get involved.  It’s a great way to meet new people, try out new activities and give something back to the local community.
 
Check out the list of upcoming events on the back page of the newsletter, if you’d like to join us get in touch today.
 
We hope you enjoy reading it and if you, or anyone you know, would like to get involved with any of our volunteering opportunities, or attend one of our meetings, please do get in touch; and feel free to share our newsletter with others too.

Elisa-Jade, one of our club members, is a qualified chef with over 29 years’ experience cooking at some of finest places, she currently heads up a flag ship corporate fine dining kitchen in the heart of surrey.  Food is one of Elisa’s biggest passions and over the years has claimed a number of awards including getting on to MasterChef a few years ago.
 
SLOW ROASTED SHOULDER OF LAMB WITH BOULANGERE AND CHARRED TENDERSTEM
This slow roasted shoulder of lamb is my go to Sunday lunch dish, I got it from Tom Kerridge a while ago and have used it ever since, so simple but so delicious!  It is worth spending a little bit extra on amazing quality lamb.

Ingredients (serves 6):
· 6 large waxy potatoes, peeled and thinly sliced
· 3 onions, thinly sliced
· 1 bunch thyme, leaves only
· 2 kg shoulder of lamb
· 1 head garlic, separated into cloves and peeled
· 600ml chicken stock
· 150g tenderstem broccoli
· Oil
· 20g butter
· 1 lemon, juice only
 
Method:

1. Preheat your oven to 130°C.
2. Mix the potatoes, onions and thyme leaves together in a bowl and season well with salt and pepper.
3. Tip into a roasting tray and make sure they are level.
4. Lay the lamb shoulder on top of the potatoes skin side up. Using a small knife, pierce a number of holes all over the lamb and push the peeled garlic into these holes.
5. Pour over the chicken stock and place in the oven for 5 hours, until the lamb is tender and the potatoes are cooked through. Remove from the oven and allow to rest for at least 20 minutes.
6. Meanwhile, heat a griddle pan or a fan pan on the stove. Toss the broccoli in a little oil and add to the hot pan. Cook this like steak, so don’t shake the pan around too much. Leave it to develop a good amount of char before turning.
7. Once you have a good colour, season all over with salt, add the lemon juice and butter then give this a good stir to coat.
8. Carefully place the lamb shoulder on a separate serving dish. For ease of serving, place it all in the middle of the table for your guests to help themselves.

​Elisa-Jade, one of our new members, is a qualified chef with over 29 years’ experience cooking at some of finest places, she currently  heads up a flag ship corporate fine dining kitchen in the heart of surrey.   Food is one of Elisa’s biggest passions and over the years has claimed a number of awards including getting on to MasterChef a few years ago.