The Summerfield family\'s favourite chefs will share their recipes using a splash or two of Summerfield\'s finest wines ~ the secret ingredient.

Ingredients:
4 lamb shanks
Flour to dust
Salt & pepper to taste

Red Wine Sauce
30 grams of butter
2 tablespoons of olive oil
1 cup of red wine (can recommend Summerfield!)
Pepper, salt & parsley
1 cup of water

Herbs: Combine in a food processor to chop them.
2-3 large garlic cloves
1 tablespoon of rosemary, chopped
4 large sage leaves, finely chopped
1 tablespoon of capers
Grated peel of 1 lemon

Method:

• Dust the lamb shanks with flour seasoned with salt and pepper.
• Combine garlic, rosemary, sage leaves, capers, grated lemon rind and mix well.
• Melt the butter and oil in a frying pan, when foaming add shanks and cook on all sides until golden brown and transfer to oven safe dish.
• Add wine and herbs, mix and season with pepper, cover dish tightly and cook in a moderate oven preheated to 150 degrees for two hours or until tender.
• You may find you need more water/wine than stated in recipe but be careful not to add too late.

• Soak dried beans overnight or for a few hours, drain off the water and add fresh water (about ¼ fill large saucepan with water)
• Add all other ingredients and simmer for two hours, when cooked add a small amount of tasty cheese to the soup this will round off the flavour and thicken the mixture.
• Serve with Parmesan Cheese and Basil

• Lay boned out chicken out and put eight slices of prosciutto on top.
• Get the rabbit and lay one top of the prosciutto.
• Now you have the chicken, prosciutto and Rabbit lying flat out on the bench prepare the stuffing.
• Put your sour do white into a bowl and poor in one cup of olive oil.
• Add the five crushed garlic cloves, basil and parmesan and salt and pepper to taste.
• Place your stuffing on top of the rabbit and carefully roll the chicken, prosciutto and rabbit around the stuffing.
• Once you have achieved this, you can secure with skewers (you may need a few as you will find the meat quite limp.)
• Bake in an oven at 180 degrees for approximately one hour; use a skewer or cooking thermometer to make sure the meat is cooked.

• Bone out your quail, leaving just the leg and wing bones in place (my advice is to get someone else to do it, I did quail for a dinner recently and had to bone out 16, it was my first attempt and character building).
• After boning the quail, you can cook them as the whole bird ‘butter flied’ or in halves as I did.
• Lightly salt the quail and cook on the BBQ or in a moderate/hot pan using a splash of olive oil.
• Don’t be afraid to keep covering the quail with a little bit of olive oil as you cook, it will keep the quail moist.
• It is important that you don’t over cook quail, be sure to check it as you go (just put a little slice in the under side of the leg, the easiest way to see if it is cooked).
• In a separate bowl, lightly cover the rocket with some olive oil.  Then place a small hand full of salad on the centre of your plates.
• Place two quail halves neatly overlapping on top of the rocket.
• Squeeze one quarter lemon over the quail and salad.
• Season with pepper and salt to taste and serve.