Nut recipes

Marzipan with gold spun sugar and candied almonds

Afternoon tea

Almond, Clemengold and olive oil cake

1 hour

Chocolate, fruit and coconut tart

Meringue recipes

Pavlova with poached rosy white peaches and lemon cream

2½ hours

Christmas recipes

Maple syrup-and blueberry-glazed gammon with roast shallots and figs

2 hours, 40 minutes

Cooking with

Grilled kabeljou with raw beetroot salad, strawberries and microgreens

Chilli recipes

Spicy chicken-and wild mushroom dumplings with sweet chilli sauce and coconut broth

25 minutes

Chicken recipes

Chicken skewers with apricot and tamarind

15 minutes

Steak recipes

Prime rib steaks with onion puree

40 minutes

Chicken breast

Grilled leg of lamb with minted yoghurt and fresh pea rice

15 minutes

Grilled leg of lamb with minted yoghurt and fresh pea rice

By Phillippa Cheifitz

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

1.5 kg free-range deboned leg of lamb
1 garlic head, sliced horizontally
Sea salt and freshly ground black pepper, to taste
Fresh pea shoots, to garnish (optional)

For the minted yoghurt, mix:

375 ml Greek-style plain yoghurt
20 g fresh mint leaves, chopped
1 t honey
Sea salt and freshly ground black pepper, to taste

For the fresh pea rice:

300 g basmati rice
280 g fresh peas (petit pois or sugarsnap)

Method

1. Open out the lamb and flatten. Trim off any excess fat. Rub well with garlic, moisten with oil and season. Slide the lamb under a preheated grill, not too close, and cook for 10 to 15 minutes a side, or until nicely browned and still rare inside. Wrap in foil and allow to rest for about 10 minutes before slicing thinly. Serve with the minted yoghurt and fresh pea rice.

2. To make the fresh pea rice, cook the rice according to package instructions. Stir in the peas. Cover and leave to steam for 5 minutes.

Herby slow-cooked lamb shoulder with preserved lemon

Cornflake marshmallow treats

5-ingredient microwave fudge

Marzipan with gold spun sugar and candied almonds

Almond, Clemengold and olive oil cake

Chocolate, fruit and coconut tart

Pavlova with poached rosy white peaches and lemon cream

Maple syrup-and blueberry-glazed gammon with roast shallots and figs

Hogget shanks

Grilled kabeljou with raw beetroot salad, strawberries and microgreens

Spicy chicken-and wild mushroom dumplings with sweet chilli sauce and coconut broth

Chicken skewers with apricot and tamarind

Prime rib steaks with onion puree

Poached chicken breasts

Grilled leg of lamb with minted yoghurt and fresh pea rice

Grilled leg of lamb with minted yoghurt and fresh pea rice

Ingredients

Method