Atchar recipes

Baked sweet potatoes with atchar yoghurt

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Sweetcorn soup

20 minutes

Chicken recipes

Polenta fingers and chilli chicken livers

15 minutes

Sticky pork ribs with Asian cabbage

40 minutes plus 1 hour marinating time

Korma curry with seared beef and brinjal

10 minutes

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Pomegranate molasses-laced chickpea salad

Meringue recipes

Eton mess roulade with passion cream

20 minutes

Chilli recipes

Pan-fried prawns with chilli tomato sauce

15 minutes

Shredded green papaya and date salad

Chicken in a green sauce (murg methi)

30 minutes

Fenugreek and eggs

10 minutes

Deboned leg of lamb with herb rub

45 minutes

Deboned leg of lamb with herb rub

By David Grier

Serves 6

Difficulty Easy

Prep Time 15 minutes, plus marinating time

Cooking Time 45 minutes

Ingredients

1.5-2 kg deboned leg of lamb

For the rub, mix:

1 T fresh rosemary chopped
1 T fresh thyme chopped
1 T coarse salt
1 T garlic crushed
1 t black peppercorns crushed
2 T lemon juice
12 black olives, chopped
2 T olive oil
8 sundried tomatoes in olive oil, chopped
1/2 onion, grated

Method

Pat half the rub onto the leg of lamb and set aside for 1 hour.

Place the lamb on a grid positioned quite high over smouldering coals (you should be able to hold your hand over the coals for 8 seconds).

Grill, turning occasionally, for 45 minutes, then remove from the heat and allow to rest for 5 minutes.

Pat the remaining rub onto the lamb and finish off on the grid for a further 15 minutes, or longer if you prefer your meat well done.

Cook's note: Serve with baked potatoes and whole roast garlic.

Banana fat cakes

Seaweed-steamed mussels with wakame-and-miso dressing

Avo ritz fish burger

Baked sweet potatoes with atchar yoghurt

Sweetcorn soup

Polenta fingers and chilli chicken livers

Sticky pork ribs with Asian cabbage

Korma curry with seared beef and brinjal

Pomegranate molasses-laced chickpea salad

Eton mess roulade with passion cream

Pan-fried prawns with chilli tomato sauce

Shredded green papaya and date salad

Chicken in a green sauce (murg methi)

Fenugreek and eggs

Deboned leg of lamb with herb rub

Deboned leg of lamb with herb rub

Ingredients

Method