So here we go again...
Today, you'll get some original regional dishes of north-west England. Just in order to ensure even the last bit of authenticity, I will provide the respective recipes to you in English! 
Herb and spice cured lamb shoulder with pickled brassicas and lamb oil
The traditional Sunday joint has been married with an Indian spice mix, inspired by Manchester's famous Curry Mile. Leave the spiced lamb to rest in the fridge overnight.
Serves 4-6
Some explanation for those German lads who wouldn't understand the abbreviations:
tsp = teaspoon = Teelöffel
tbsp = tablespoon = Esslöffel
1 whole shoulder of lamb, bone in
2 tsp fenugreek seeds
2 tsp black pepper, cracked
2 tsp coriander seeds
2 tsp cumin seeds
4 dry bay leaves
4 cloves
2 tsp cardamom pods
1 tbsp dried mint
1 tbsp dried rosemary
1 tbsp dried sage
1 tbsp dried thyme
3 tbsp flaky sea salt
150g red cabbage, finely sliced
150g white cabbage, finely sliced
1 onion, finely sliced
150g broccoli florets, broken up small
150g cauliflower florets, broken up small
150g kale, leaves picked
1 bunch of mint, picked not chopped
300ml picked mix
200ml olive oil
1 Add the fenugreek, black pepper, coriander seeds, cumin seeds, bay leaves, cloves and cardamom pods to a nonstick, ovenproof frying pan and oven-roast at 180C/350F/gas mark 4 for 5-10 minutes, until browned. Set aside to cool. Grind into a rough powder. To this spice mix, add the dried mint, rosemary, sage, thyme and 2 tbsp flaky sea salt. Mix and set aside.
2 Score the flesh of the lamb shoulder with a sharp knife, about 1cm deep and 5cm long. Massage the herb and spice mix into the joint. Tightly wrap it in clingfilm and refrigerate overnight.
3 Heat the oven to 150C/300F/gas mark 2. Put the lamb into a roasting tray and pour over 200ml of olive oil. Slow-roast the lamb for about 4½ hours, until the meat flakes from the bone. Remove from the oven and rest under tin foil for 30 mins. Reserve the cooking oil.
4 Meanwhile, put the cabbages and onion into a large bowl. Add the last of the salt and mix well. Leave to stand for 15-20 minutes, then rinse under cold water and pat dry. Place into a clean bowl and cover with pickle mix. Add the broccoli, cauliflower and kale, then leave for 10 minutes.
5 Drain the brassicas, but keep some of the pickle mix. Add the mint to the cabbage mix and stir. Add a little pickle mix, then pour in some of the roasting oil. Serve the lamb with a big bowl of yoghurt and toasted pitta breads.
As for the sweets, we'll go for some Manchester tart today!
Manchester tart
Ingredients
- butter, for greasing
- 500g/1lb 2oz ready-made shortcrust pastry
- plain flour, for dusting
- 200g/7oz raspberry jam
- 3 tbsp desiccated coconut, plus 3 tbsp desiccated coconut, toasted in a dry frying pan until golden-brown, to serve
- 300g/11oz fresh raspberries
- 500ml/17fl oz full-fat milk
- 1 vanilla pod, split, seeds scraped out with a knife
- 5 free-range egg yolks
- 125g/4½oz caster sugar
- 4 heaped tsp cornflour
- 2 tbsp icing sugar, for dusting
- 400ml/14floz double cream, whipped until soft peaks form when the whisk is removed
Method
Preheat the oven to 200C/400F/Gas 6. Grease a 24cm/10in tart tin with butter.
Roll out the shortcrust pastry onto a lightly floured work surface to a 0.5cm/¼in thickness. Line the prepared tart tin with the pastry. Prick the pastry several times with a fork, then chill in the fridge for 30 minutes.
When the pastry case has rested, place a sheet of baking parchment into it and half-fill with baking beans. Transfer the pastry case to the oven and bake for 15 minutes, or until pale golden-brown.
Remove the baking parchment and baking beans and return the pastry case to the oven for a further 4-5 minutes, or until pale golden-brown.
Spread the raspberry jam onto the pastry base in an even layer. Sprinkle over the three tablespoons of non-toasted desiccated coconut and half of the fresh raspberries. Set the pastry base aside.
Bring the milk, vanilla pod and vanilla seeds to the boil in a pan, then reduce the heat to a simmer and simmer for 1-2 minutes. Remove the vanilla pod (it can be cleaned thoroughly and reused in another recipe).
In a bowl, beat together the egg yolks and sugar until well combined.
Pour the hot milk and vanilla mixture over the egg and sugar mixture, whisking continuously, until the mixture is smooth and well combined.
Return the mixture to the pan over a medium heat. Whisk in the cornflour, a tablespoon at a time, until well combined, then heat, stirring continuously until the mixture is thick enough to coat the back of the spoon.
Transfer the custard mixture to a clean bowl and dust with the icing sugar (this prevents a skin from forming on the surface of the custard). Set aside to cool, then chill in the fridge for 30 minutes.
Whisk the whipped double cream into the chilled custard mixture until well combined.
Spoon the custard and cream mixture into the pastry case in an even layer. Sprinkle over the remaining fresh raspberries.
To serve, sprinkle over the three tablespoons of toasted desiccated coconut. Serve immediately.
Enjoy your meal, lads!