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Make the marinade Mix together: * 6 tbsp extra virgin olive oil * Juice of 2 lemons * Zest of 2 lemons * 6 cloves garlic, finely grated * 2 tbsp finely chopped rosemary * 1 tbsp finely chopped thyme * 1½ tbsp Dijon mustard * 2 tsp flaky sea salt * 2 tsp black pepper * 1 tsp smoked paprika * ½ tsp chilli flakes (optional) You should have a loose, aromatic paste. Prepare the lamb 1. Remove the lamb from the packaging. 2. Pat dry with kitchen paper. 3. Trim off only any loose flaps of fat or silverskin. 4. If one section is much thicker than the rest, make a few shallow cuts to even it out. 5. Rub the marinade over every surface, including inside any folds. 6. Place in a large tray or zip-top bag. 7. Cover and refrigerate overnight. Aim for 12–24 hours of marinating. Preheat oven to: * 120°C fan (recommended) * or 140°C conventional Place the lamb on a wire rack over a roasting tray. Insert a meat thermometer into the thickest part. Cook until the centre reaches: 48–50°C For a 2 kg butterflied leg, this will usually take 60–75 minutes, but rely on the thermometer rather than the clock. Remove from the oven. Cover loosely with foil. Rest for 30–60 minutes. About 15–20 minutes before serving The BBQ should be very hot. Sear the lamb: * 2–3 minutes on the first side. * Turn and cook 2–3 minutes on the second side. If the thickest part hasn’t reached 55–57°C, move it to a cooler area of the BBQ with the lid closed for a few more minutes. Final rest Transfer to a board. Rest for 10–15 minutes Slice thinly across the grain. Finish with: * A pinch of flaky sea salt. * A squeeze of fresh lemon (optional). Serve with Chimichurri

Marinated the lamb with fresh mint leaves, balsamic, honey, pomegranate seeds, lemon zest and lemon juice. Cooked on the BBQ.

Butter, half a garlic clove, and some salt and pepper

To serve 4 2tbsp olive oil or ghee 500g diced pork 1 onion sliced, 4-5 carrots peeled and sliced 1/2 large yam peeled and diced 1 pack green beans 4 large mushrooms diced 2good handfuls if spinach put in 5 mins before end of cooking time Spices: 2 tsp brown mustard seeds 1 teaspoon cumin seeds When mustard seeds pop 1 1/2 tsp turmeric 1 tsp coriander powder 1 tsp garam mascara 1 tin of haricot or chickpea beans Please note: ingredients are flexible. No hard and fast rules. Use what you have. Be sure to have all your ingredients ready before starting. 1. Start by using a good sized pot and place the oil in over a moderate heat. Place your brown mustard seeds and cumin iseeds nto the pot. 2) as soon as the mustard seed begin to pop, lower the heat and place, turmeric, coriander and garam mascara into the pot, take off the heat and stir vigorously so all spices are mixed together. Add a little more oil if need be. 3. Return to the heat, add meat and be sure to stir it into the spices. 4. When coated after 5 mins begin to add the vegetables, (except for the spinach and haricot beans.which will go in later) stirring after each one is added so they are coated in spices as well. A couple more stars, place the lid on. 5. Turn the heat to lowest setting and allow to slow cook for 20 minutes. No liquid is needed. 6. Make rice of your choosing 7. After 20 minutes Remove lid, add haricot beans, stir through, add spinach, stir through. 8. Replace lid abd cook for another 5 minutes. Serve with Yoghurt, chutney and poppadoms

Rub with herbs and spices and roast until crispy and delicious.

Seasoned and griddled to perfection

Minced lamb, onions, cloves, cardamams, ginger, garlic, bay leaf, corriander seeds, chilli and garam masala