Prep time: 20 mins | Cooking time: 40 mins | Serves: 4

Ingredients:

• 8 lamb sausages
• 1 tbsp olive oil (plus extra for drizzling)
• Salt and pepper
• 4 sweet potatoes, peeled and cut into wedges
• 2 red onions, cut into 6 pieces each
• 2-3 garlic cloves, crushed
• 1 red chilli, chopped
• 2 tsp garam masala or curry powder
• 2 lemons, cut in half
• 3 tbsp mango chutney
• 1 tbsp Nigella seeds
• Fresh mint and coriander from the garden

Method:

1. Place the sausages onto a baking tray and drizzle with oil, then season with salt, pepper, and curry powder. Mix together, making sure you rub all the seasoning over the sausages. Wash your hands well.
2. Cut the red onions and sweet potatoes into wedges (not too small, so they cook at the same time as the sausages). Add the veggies to the tray and mix together.
3. Scatter over the crushed garlic and red chilli, and place the lemons cut-side up. Drizzle with a little extra olive oil.
4. Cook in the oven at 170°C for 40 minutes or until the sausages and veggies are cooked.
5. Remove from the oven, add the mango chutney, and carefully squeeze the juice from the roasted lemons into the pan. Give the tray a good shake to allow the chutney to melt and marry up with the lemon juice and spice.
6. Finish with fresh herbs for a light, fragrant touch.

Prep time: 20 mins (plus 2 hrs marinating) | Cooking time: 1 hr | Serves: 4

Ingredients:

For the marinated chicken:

• 3 tbsp 0% Greek yoghurt
• 4 cloves of garlic, minced
• 1 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 lemon, juiced
• 1 tbsp dried oregano
• 2 tsp salt
• 1 tsp paprika
• ½ tsp black pepper
• 1kg skinless and boneless chicken thighs
• 2 white onions, peeled and sliced

To serve:

• ½ red cabbage, thinly sliced
• 2 tbsp fresh flat-leaf parsley, chopped
• 2 lemons, halved
• Flatbreads, warmed
• Tzatziki

Method:

1. Whisk together the marinade ingredients, place the chicken thighs in a large resealable bag, and pour over the marinade. Rub to coat evenly, then chill in the fridge for a minimum of 2 hours or overnight.
2. Remove chicken from the bag and thread onto 4 wooden skewers.
3. Preheat oven to 180°C. Place sliced onions in the bottom of a 2lb loaf tin. Rest the skewers on top of the rim of the tin so the juices drop into the onions as it cooks.
4. Cook for 40 minutes or until internal temperature reads 75°C on a meat thermometer. Let rest for 10 minutes before slicing.
5. Serve with warm flatbreads, tzatziki, red cabbage, parsley, cooked onions, and a squeeze of fresh lemon.

Prep time: 15 mins | Cooking time: 12 mins | Serves: 4

Ingredients:

For the steak:

• 1kg skirt beef from your local butcher
• 2 tbsp olive oil
• 2 tbsp sea salt
• 2 tbsp freshly milled black pepper
• 40g salted butter

For the chimichurri:

• 60g chopped flat-leaf parsley
• 1 red onion, finely chopped
• 1 garlic clove, finely chopped
• 1 red chilli, finely chopped
• 60ml red wine vinegar
• 150ml extra virgin olive oil
• Salt and pepper

Method:

1. Trim away any excess fat and sinew from the skirt beef. Pat dry, drizzle with olive oil, and rub all over. Season generously with salt and pepper.
2. Preheat a skillet or grill pan until smoking hot. Place beef into cook without moving it around to get a strong sear.
3. After 5–6 minutes, turn over and sear the other side.
4. While steak cooks, mix parsley, onion, garlic, chilli, vinegar, and oil together in a bowl.
5. Remove steak from pan and leave it to rest (essential step!) before carving and serving with chimichurri.

Prep time: 45 mins (plus 1 hr cooling) | Cooking time: 15 mins | Serves: 4

Ingredients:

For the chocolate sponge:

• 75g plain flour
• 25g cocoa powder
• 1 tsp baking powder
• ½ tsp salt
• 4 large free-range eggs
• 100g granulated sugar
• 1 tsp vanilla extract
• 2 tbsp icing sugar, for dusting

For the orange cream filling:

• 250ml double cream
• 2 clementines (zest for cake, fruit for filling)
• 100ml water
• 100g caster sugar

Method:

1. Preheat oven to 180°C. Grease and line a 9×13-inch (23x33cm) Swiss roll tin. Sift flour, cocoa powder, baking powder, and salt together.
2. Beat eggs, clementine zest, and granulated sugar for 5–7 minutes until pale and doubled in volume. Add vanilla. Gently fold in sifted dry ingredients.
3. Pour onto tray, spread evenly, and bake for 12–15 minutes until springy. Turn out onto a kitchen towel sprinkled with icing sugar and peel off parchment paper. Roll tightly with towel from the short end and let cool for 1 hour.
4. Boil clementines with water and caster sugar for 10 minutes. Blend smooth with a stick blender and pass through a sieve. Beat double cream to soft peaks and fold in clementine purée.
5. Unroll sponge, spread cream evenly, roll back up tightly without towel, and chill in fridge for 1 hour before serving.