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Cut the mutton into cubes and cut the red pepper into similar sized chunks. Marinade in olive oil, crushed garlic, Thyme and black pepper for a few hours. Meanwhile make the tomato salad, using large beef tomatoes. Skin and de-seed and then slice finely. Make a vinaigrette using garlic finely chopped and crushed with a knife with salt to make a mush. Mix this with a tsp of French mustard and salt and pepper. Add one part Cider Vinegar and 2 parts olive oil and mix thoroughly. Add finely chopped chives. Lay the tomatoes on a plate and pour over some of the vinaigrette. Shave Parmesan or Pecorino cheese and finally finish off with Greek Basil. The kebab is best on a barbeque, but the image shown was popped under the grill for about 10 minutes. You can see from the second image that the meat is quite pink. Mutton give a rich, deep flavour.

2 Pigeon Breast Salad leaves Mangetout Carrots Walnuts Dressing: Olive oil, Cider Vinegar, French Mustard, Chives, Seasoning & crushed garlic Toss pigeon breasts in olive oil and cracked pepper and leave to one side. Dry roast Walnuts (could use hazelnuts) until browned. Remove from pan and allow to cool. Mix dressing ingredients together and leave to one side. Heat a dry pan til hot. Fry the pigeon breasts for 2-3 minutes on each side until nicely plumped up. Remove from the pan and allow to rest for 5 minutes. Very finely slice the mangetout and carrots and add to the mixed leaves. I used Robertson lettuce, Mizuna, Mustard 'Green in the Snow' and Mustard 'Red Dragon' with a little bit of 'Wasabi' rocket. Slice the pigeon and toss into the leaves with the dressing and walnuts. Delicious

Roast pork with crispy crackling - simple but Delicious.

BBQ the burger, cook the bacon, toast the bun, assemble and enjoy.

https://www.africanbites.com/jamaican-curry-goat/

Recipe from Shelina - Sunshine on a plate.

Osso bucco slow cooked with finely chopped onion, carrot, celery, skinned San Marzano tomatoes and white wine. When meat cooked removed and sauce puréed. Served with a saffron risotto - onions softened in butter, saffron, white wine, stock, and finished with Parmesan.

2 veal feet 2 onions quartered 5 cloves of garlic 2 carrots 3 hard boiled eggs 2 Bay leaves Pepper corns Salt Boil feet until very soft and falls off bone (few hours) with onions, bay leaves, black pepper, carrots and salt. When tender remove and cool slightly the off bone and chop the meat including the skin and tendons in a processor adding a little of the liquid if too thick. Once chopped it might form a ball....add this to the cooking water and stir thoroughly. Add another cup of water if needed. Chop the raw garlic and add ..... in a Rectangular dish lay the sliced eggs on the bottom plus the sliced carrots. Season the liquid with salt and pepper and pour over the eggs and carrots. Put in fridge til it sets. Delicious !

Black pepper Eggs Guanciale Parmesano regiono Pasta