• ▢ 1 kg boneless, cubed leg of lamb
• ▢ 3 cloves garlic
• ▢ 2 tbsp olive oil

For the spice mix:

• ▢ 2 tbsp ground cumin
• ▢ 2 tbsp ground coriander
• ▢ 1 tbsp ground turmeric
• ▢ 1 tbsp paprika
• ▢ 1 tsp chilli flakes
• ▢ 16 cardamom pods

For the garlic & lemon yoghurt sauce:

• ▢ 1 pinch saffron
• ▢ 2 tbsp hot water
• ▢ 2 cloves garlic
• ▢ ½ lemon zest
• ▢ 200 g Greek yoghurt
• ▢ sea salt
• ▢ ground black pepper
• ▢ 1 pinch sumac optional

For the pickled onion & red cabbage:

• ▢ ¼ head red cabbage
• ▢ 1 red onion
• ▢ ½ lemon juice
• ▢ 1 pinch caster sugar

To serve:

• ▢ flatbreads lavash or pitta
• ▢ 200 g hummus
• ▢ 1 small handful flat leaf parsley or fresh coriander leaves

• ▢ 500 g boneless, cubed leg of lamb
• ▢ 2 cloves garlic small
• ▢ 1 tbsp olive oil

For the spice mix:

• ▢ 1 tbsp ground cumin
• ▢ 1 tbsp ground coriander
• ▢ ½ tbsp ground turmeric
• ▢ ½ tbsp paprika
• ▢ ½ tsp chilli flakes
• ▢ 8 cardamom pods

For the garlic & lemon yoghurt sauce:

• ▢ 1 pinch saffron
• ▢ 1 tbsp hot water
• ▢ 1 clove garlic
• ▢ ¼ lemon zest
• ▢ 100 g Greek yoghurt
• ▢ sea salt
• ▢ ground black pepper
• ▢ 1 pinch sumac optional

For the pickled onion & red cabbage:

• ▢ ¼ head red cabbage small
• ▢ ½ red onion
• ▢ ¼ lemon juice
• ▢ 1 pinch caster sugar

To serve:

• ▢ flatbreads lavash or pitta
• ▢ 100 g hummus
• ▢ 1 small handful flat leaf parsley or fresh coriander leaves

• ▢ 1.5 kg boneless, cubed leg of lamb
• ▢ 5 cloves garlic
• ▢ 3 tbsp olive oil

For the spice mix:

• ▢ 3 tbsp ground cumin
• ▢ 3 tbsp ground coriander
• ▢ 1½ tbsp ground turmeric
• ▢ 1½ tbsp paprika
• ▢ 1½ tsp chilli flakes
• ▢ 24 cardamom pods

For the garlic & lemon yoghurt sauce:

• ▢ 1 pinch saffron
• ▢ 3 tbsp hot water
• ▢ 3 cloves garlic
• ▢ ½ lemon zest
• ▢ 300 g Greek yoghurt
• ▢ sea salt
• ▢ ground black pepper
• ▢ 1 pinch sumac optional

For the pickled onion & red cabbage:

• ▢ ½ head red cabbage small
• ▢ 1½ red onion
• ▢ ½ lemon juice
• ▢ 1 pinch caster sugar

To serve:

• ▢ flatbreads lavash or pitta
• ▢ 300 g hummus
• ▢ 1 good handful flat leaf parsley or fresh coriander leaves

• ▢ 2 kg boneless, cubed leg of lamb
• ▢ 6 cloves garlic
• ▢ 4 tbsp olive oil

For the spice mix:

• ▢ 4 tbsp ground cumin
• ▢ 4 tbsp ground coriander
• ▢ 2 tbsp ground turmeric
• ▢ 2 tbsp paprika
• ▢ 2 tsp chilli flakes
• ▢ 32 cardamom pods

For the garlic & lemon yoghurt sauce:

• ▢ 1 pinch saffron
• ▢ 4 tbsp hot water
• ▢ 4 cloves garlic
• ▢ 1 lemon zest
• ▢ 400 g Greek yoghurt
• ▢ sea salt
• ▢ ground black pepper
• ▢ 1 pinch sumac optional

For the pickled onion & red cabbage:

• ▢ ½ head red cabbage
• ▢ 2 red onion
• ▢ 1 lemon juice
• ▢ 1 pinch caster sugar

To serve:

• ▢ flatbreads lavash or pitta
• ▢ 400 g hummus
• ▢ 1 good handful flat leaf parsley or fresh coriander leaves

• ▢ 4 lamb steaks about 150g each, thin
• ▢ 2 tbsp olive oil
• ▢ 2 tbsp balsamic vinegar
• ▢ 2 cloves garlic
• ▢ 2 sprigs fresh rosemary leaves picked
• ▢ 350 g cherry tomatoes
• ▢ 150 ml chicken stock
• ▢ 800 g tinned cannellini beans rinsed and drained
• ▢ 150 g baby spinach
• ▢ sea salt
• ▢ ground black pepper

• ▢ 2 lamb steaks about 150g each, thin
• ▢ 1 tbsp olive oil
• ▢ 1 tbsp balsamic vinegar
• ▢ 1 clove garlic
• ▢ 1 sprig fresh rosemary leaves picked
• ▢ 175 g cherry tomatoes
• ▢ 75 ml chicken stock
• ▢ 400 g tinned cannellini beans rinsed and drained
• ▢ 75 g baby spinach
• ▢ sea salt
• ▢ ground black pepper

• ▢ 1 kg baby rooster potatoes
• ▢ 2 tbsp rapeseed oil
• ▢ 2 tbsp runny honey
• ▢ 50 g wholemeal flour
• ▢ 2 egg large, free range
• ▢ 100 g rolled oats
• ▢ 4 cod fillets skinless and boneless, about 150g each
• ▢ sea salt
• ▢ ground black pepper

For the tartar sauce:

• ▢ 3 tbsp Greek yoghurt
• ▢ 1 tsp capers
• ▢ 3 cornichons
• ▢ 1 small handful fresh parsley
• ▢ 1 small handful fresh dill
• ▢ 1 small handful chives
• ▢ lemon juice
• ▢ ½ tsp Dijon mustard
• ▢ sea salt
• ▢ ground black pepper

• ▢ 500 g baby rooster potatoes
• ▢ 1 tbsp rapeseed oil
• ▢ 1 tbsp runny honey
• ▢ 25 g wholemeal flour
• ▢ 1 egg large, free range
• ▢ 50 g rolled oats
• ▢ 2 cod fillets skinless and boneless, about 150g each
• ▢ sea salt
• ▢ ground black pepper

For the tartar sauce:

• ▢ 1½ tbsp Greek yoghurt
• ▢ ½ tsp capers
• ▢ 2 cornichons
• ▢ 1 small handful fresh parsley
• ▢ 1 small handful fresh dill
• ▢ 1 small handful chives
• ▢ lemon juice
• ▢ ¼ tsp Dijon mustard
• ▢ sea salt
• ▢ ground black pepper

• ▢ 1.5 kg baby rooster potatoes
• ▢ 3 tbsp rapeseed oil
• ▢ 3 tbsp runny honey
• ▢ 75 g wholemeal flour
• ▢ 3 egg large, free range
• ▢ 150 g rolled oats
• ▢ 6 cod fillets skinless and boneless, about 150g each
• ▢ sea salt
• ▢ ground black pepper

For the tartar sauce:

• ▢ 4½ tbsp Greek yoghurt
• ▢ 1½ tsp capers
• ▢ 5 cornichons
• ▢ 1 good handful fresh parsley
• ▢ 1 good handful fresh dill
• ▢ 1 good handful chives
• ▢ lemon juice
• ▢ 1 tsp Dijon mustard
• ▢ sea salt
• ▢ ground black pepper

• ▢ 350 g linguine
• ▢ 125 ml extra virgin olive oil
• ▢ 3 cloves garlic
• ▢ 1 tsp smoked paprika
• ▢ 1 pinch chilli flakes
• ▢ 800 g fresh wild Atlantic prawns
• ▢ 1 large handful flat leaf parsley

• ▢ 175 g linguine
• ▢ 65 ml extra virgin olive oil
• ▢ 2 cloves garlic small
• ▢ ½ tsp smoked paprika
• ▢ 1 pinch chilli flakes
• ▢ 400 g fresh wild Atlantic prawns
• ▢ 1 small handful flat leaf parsley

• ▢ 400 g striploin steak
• ▢ 4 cloves garlic
• ▢ ½ lime juice
• ▢ 1 tsp Worcestershire sauce
• ▢ 2 tsp chilli powder
• ▢ 1 tsp dried oregano
• ▢ 1 tsp ground cumin
• ▢ 1 tsp ground black pepper
• ▢ 1 tbsp sunflower oil
• ▢ 2 red onion
• ▢ 3 mixed peppers red, green and yellow
• ▢ 1 small handful fresh coriander
• ▢ sea salt
• ▢ 8 wholemeal tortilla wraps

For the guacamole:

• ▢ 2 avocado ripe
• ▢ 2 cloves garlic
• ▢ 2 tbsp extra virgin olive oil
• ▢ ½ lime
• ▢ Tabasco sauce a couple of dashes
• ▢ ½ red onion
• ▢ 1 small handful fresh coriander

To serve:

• ▢ 125 g sour cream
• ▢ 100 g cheddar cheese

• ▢ 200 g striploin steak
• ▢ 2 cloves garlic
• ▢ ½ lime juice
• ▢ ½ tsp Worcestershire sauce
• ▢ 1 tsp chilli powder
• ▢ ½ tsp dried oregano
• ▢ ½ tsp ground cumin
• ▢ ½ tsp ground black pepper
• ▢ ½ tbsp sunflower oil
• ▢ 1 red onion
• ▢ 2 mixed peppers red, green or yellow
• ▢ 1 small handful fresh coriander
• ▢ sea salt
• ▢ 4 wholemeal tortilla wraps

For the guacamole:

• ▢ 1 avocado ripe
• ▢ 1 cloves garlic
• ▢ 1 tbsp extra virgin olive oil
• ▢ ½ lime small
• ▢ Tabasco sauce a couple of dashes
• ▢ ½ red onion small
• ▢ 1 small handful fresh coriander

To serve:

• ▢ 65 g sour cream
• ▢ 50 g cheddar cheese

• ▢ 600 g striploin steak
• ▢ 6 cloves garlic
• ▢ ½ lime juice
• ▢ 1½ tsp Worcestershire sauce
• ▢ 3 tsp chilli powder
• ▢ 1½ tsp dried oregano
• ▢ 1½ tsp ground cumin
• ▢ 1½ tsp ground black pepper
• ▢ 1½ tbsp sunflower oil
• ▢ 3 red onion
• ▢ 4½ mixed peppers red, green and yellow
• ▢ 1 good handful fresh coriander
• ▢ sea salt
• ▢ 12 wholemeal tortilla wraps

For the guacamole:

• ▢ 3 avocado ripe
• ▢ 3 cloves garlic
• ▢ 3 tbsp extra virgin olive oil
• ▢ ½ lime
• ▢ Tabasco sauce a couple of dashes
• ▢ 1 red onion small
• ▢ 1 good handful fresh coriander

To serve:

• ▢ 185 g sour cream
• ▢ 150 g cheddar cheese

• ▢ 500 g lamb mince
• ▢ 2 cloves garlic
• ▢ 2 tsp dried oregano
• ▢ sea salt
• ▢ ground black pepper
• ▢ baby gem lettuce to serve
• ▢ 4 seeded brioche buns to serve
• ▢ 150 g halloumi

For the tzatziki:

• ▢ ½ cucumber
• ▢ 1 clove garlic
• ▢ 250 g Greek yoghurt
• ▢ 1 small handful fresh dill
• ▢ ½ lemon juice
• ▢ 2 tbsp extra virgin olive oil

For the salad:

• ▢ ½ cucumber
• ▢ 250 g cherry tomatoes
• ▢ ½ red onion
• ▢ 100 g black olives pitted
• ▢ 100 g green olives pitted
• ▢ 1 tbsp red wine vinegar
• ▢ 3 tbsp extra virgin olive oil

• ▢ 250 g lamb mince
• ▢ 1 clove garlic
• ▢ 1 tsp dried oregano
• ▢ sea salt
• ▢ ground black pepper
• ▢ baby gem lettuce to serve
• ▢ 2 seeded brioche buns to serve
• ▢ 75 g halloumi

For the tzatziki:

• ▢ ¼ cucumber
• ▢ 1 clove garlic small
• ▢ 125 g Greek yoghurt
• ▢ 1 small handful fresh dill
• ▢ ½ lemon juice
• ▢ 1 tbsp extra virgin olive oil

For the salad:

• ▢ ¼ cucumber
• ▢ 125 g cherry tomatoes
• ▢ ½ red onion
• ▢ 50 g black olives pitted
• ▢ 50 g green olives pitted
• ▢ ½ tbsp red wine vinegar
• ▢ 1½ tbsp extra virgin olive oil

• ▢ 750 g lamb mince
• ▢ 3 cloves garlic
• ▢ 3 tsp dried oregano
• ▢ sea salt
• ▢ ground black pepper
• ▢ baby gem lettuce to serve
• ▢ 6 seeded brioche buns to serve
• ▢ 225 g halloumi

For the tzatziki:

• ▢ 1 cucumber
• ▢ 2 cloves garlic
• ▢ 500 g Greek yoghurt
• ▢ 1 good handful fresh dill
• ▢ 1 lemon juice
• ▢ 4 tbsp extra virgin olive oil

For the salad:

• ▢ 1 cucumber
• ▢ 500 g cherry tomatoes
• ▢ 1 red onion
• ▢ 200 g black olives pitted
• ▢ 200 g green olives pitted
• ▢ 2 tbsp red wine vinegar
• ▢ 6 tbsp extra virgin olive oil

• ▢ 1000 g lamb mince
• ▢ 4 cloves garlic
• ▢ 4 tsp dried oregano
• ▢ sea salt
• ▢ ground black pepper
• ▢ baby gem lettuce to serve
• ▢ 8 seeded brioche buns to serve
• ▢ 300 g halloumi

For the tzatziki:

• ▢ 1 cucumber
• ▢ 2 cloves garlic
• ▢ 500 g Greek yoghurt
• ▢ 1 good handful fresh dill
• ▢ 1 lemon juice
• ▢ 4 tbsp extra virgin olive oil

For the salad:

• ▢ 1 cucumber
• ▢ 500 g cherry tomatoes
• ▢ 1 red onion
• ▢ 200 g black olives pitted
• ▢ 200 g green olives pitted
• ▢ 2 tbsp red wine vinegar
• ▢ 6 tbsp extra virgin olive oil

For the potatoes:

• ▢ 1 kg baby rooster potatoes
• ▢ 2 cloves garlic
• ▢ 2 sprigs fresh thyme
• ▢ 2 sprigs fresh rosemary
• ▢ 1 tsp Dijon mustard
• ▢ 4 tbsp olive oil plus extra for dizzling
• ▢ sea salt
• ▢ ground black pepper

For the bacon:

• ▢ 8 slices streaky bacon
• ▢ 3 tbsp maple syrup

For the dressing:

• ▢ 2 tbsp Greek yoghurt
• ▢ 2 cloves garlic
• ▢ 2 tbsp chives
• ▢ 2 tbsp fresh dill

For the picked red onions:

• ▢ 1 red onion
• ▢ 2 lemon
• ▢ sea salt

For the potatoes:

• ▢ 500 g baby rooster potatoes
• ▢ 1 clove garlic
• ▢ 1 sprig fresh thyme
• ▢ 1 sprig fresh rosemary
• ▢ ½ tsp Dijon mustard
• ▢ 2 tbsp olive oil plus extra for dizzling
• ▢ sea salt
• ▢ ground black pepper

For the bacon:

• ▢ 4 slices streaky bacon
• ▢ 1½ tbsp maple syrup

For the dressing:

• ▢ 1 tbsp Greek yoghurt
• ▢ 1 clove garlic
• ▢ 1 tbsp chives
• ▢ 1 tbsp fresh dill

For the picked red onions:

• ▢ 1 red onion
• ▢ 2 lemon
• ▢ sea salt

For the potatoes:

• ▢ 1.5 kg baby rooster potatoes
• ▢ 3 cloves garlic
• ▢ 3 sprigs fresh thyme
• ▢ 3 sprigs fresh rosemary
• ▢ 1½ tsp Dijon mustard
• ▢ 6 tbsp olive oil plus extra for dizzling
• ▢ sea salt
• ▢ ground black pepper

For the bacon:

• ▢ 12 slices streaky bacon
• ▢ 4½ tbsp maple syrup

For the dressing:

• ▢ 3 tbsp Greek yoghurt
• ▢ 3 cloves garlic
• ▢ 3 tbsp chives
• ▢ 3 tbsp fresh dill

For the picked red onions:

• ▢ 1 red onion
• ▢ 2 lemon
• ▢ sea salt

• ▢ 300 g cherry tomatoes
• ▢ 1 tbsp olive oil
• ▢ 1 tbsp balsamic vinegar
• ▢ 100 g chorizo
• ▢ 250 g halloumi
• ▢ ½ lemon juice
• ▢ 1 tbsp apple cider vinegar
• ▢ 1 clove garlic
• ▢ sea salt
• ▢ ground black pepper
• ▢ 2 baby gem lettuce
• ▢ 200 g tinned chickpeas drained and rinsed
• ▢ ½ red onion

• ▢ 600 g cherry tomatoes
• ▢ 2 tbsp olive oil
• ▢ 2 tbsp balsamic vinegar
• ▢ 200 g chorizo
• ▢ 500 g halloumi
• ▢ 1 lemon juice
• ▢ 2 tbsp apple cider vinegar
• ▢ 2 cloves garlic
• ▢ sea salt
• ▢ ground black pepper
• ▢ 4 baby gem lettuce
• ▢ 400 g tinned chickpeas drained and rinsed
• ▢ 1 red onion