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Andy Bates is known for his hearty street food. His modern twists on classic dishes are fuelled by his international travels and a passion for re-discovering and cooking great British food. As the gaffer of specialist food company ‘Eat My Pies’, Andy brings the best of British food back to the public, including classic tarts, pies, Scotch eggs and, of course, some tasty puddings.

Andy is a contributing chef for Food Network UK and has already had two successful series broadcast on the channel - Andy Bates Street Feasts and Andy Bates American Street Feasts. His latest series, Andy Bates Brazilian Street Feasts, launched in February 2014. All three series follow him as he travels across continents to explore the world of street food and find the stories and people behind the recipes. As a result, he has become a leading expert on street food, with regular appearances on the street food circuit. Andy, who lives by the quote "You should always finish on a little bit of pudding", has also written a cookbook offering modern twists on classic dishes.

Chef TV Blog Recipes 

On a global food adventure meeting inspiring people along the way.

Shoulder of Lamb with Roasted Garlic & Almond dip

Andy Bates

This recipe is inspired by my dinner at Al Mallah Cafe in Al Ain, UAE and their ‘Lamb and Hummus’ plate. I’ve put my own twist by making an almond dip (never ever will I call it almond hummus again. Thank you Suzanne for correcting me ;) and cooking the lamb in a pressure cooker making this an ideal midweek meal or if you're short of time on the weekend.

My Shoulder of Lamb with Roasted Garlic and Almond dip


(serves 4)


  • 1kg lamb shoulder 
  • 1 medium onion (finely chopped)


  • 2tsp ground cumin
  • 1tsp garlic powder
  • 1tsp ground coriander 
  • salt & pepper
  • 50ml olive oil 


  • 250g ground almonds
  • juice of 2 lemons 
  • half head of garlic 
  • 2 slices of white bread
  • 600ml olive oil
  • 300ml water


  • 1tbsp chopped mint
  • 1tbsp chopped parsley
  • zest of 2 lemons 
  • handful of tasted pine nuts
  • flatbread to serve


Place the shoulder of lamb onto a board and stab all over with a knife.

Place all the ingredients for the 'rub' into a large bowl, mix together and then massage into the lamb, leaving the the lamb in the 'rub' bowl, cover with cling film until needed.

In the pressure cooker, add a tablespoon of olive oil and sauté the lamb all over until browned and take out of pressure cooker. Add the onions and a touch more oil if needed to the pressure cooker and sauté for 5 minutes. Add the chicken stock and bring to a boil (deglazing the bottom as you go) then return the lamb and any juices back into the pressure cooker.

Seal with a lid (change settings if electric) and cook for approximately an hour.

Place the garlic into a piece of foil (about the size of your hand) with a dash of olive oil, salt and pepper. Wrap together tightly and roast in a preheated oven (180C) for 30 minutes or until soft, sweet and golden.


Soak the 2 slices of white bread in a bowl of water for 1 minute, drain and add to a food processor with the lemon juice, ground almonds and 'squeezed' roasted garlic. Blend together and adjust consistency with water if too thick. When smooth, very slowly add olive oil (You are looking for a paste similar to hummus). Season with salt & pepper.


Allow lamb to rest for 10 minutes the transfer to a clean bowl and shred into bite size chunks, discarding any bones and excess fat. Whilst the lamb is resting, bring the cooking juices to the boil and reduce to intensify the flavour and thicken.


Onto a warm large plate or four individuals. Spread the almond dip on the bottom of the plate, scatter the lamb on top and ladle some cooking juices over. Mix the parsley, mint, lemon zest and pine nuts together and finally sprinkle all over and serve with warm flatbread. 

*If you do have the time and/or don't have a pressure cooker then the lamb will happily marinade overnight and then sealed off the next day in a pan before slow roasting for 3-4 hours (until falling off the bone) at 140C/275F. Lid on or covered in foil.