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Ingredients 1 or 2 salted ox tongue, weighing approximately 4-4½ lb (1.75-2 kg) (available from independent butchers) 1 large onion, quartered 2 leeks, split and washed 1 clove garlic, peeled a few parsley stalks 1 bay leaf 6 whole black peppercorns 2 level teaspoons powdered gelatine

2 beef ribs, 2 onions, handful of mushrooms, 2 beef stock in 600ml of boiling water, a tablespoon full of tomato sauce.

Boil for at least 8 hours with 2 halves of a peeled brown onion and a handful of whole garlic cloves. Add a pork shoulder joint to the broth midway through and cook until tender. Then serve with slices of the pork shoulder, and a dome of rice topped with garlic chive kimchi and thin slices of spicy chilli. This served 8.

From Sabrina Ghayour’s Persiana Easy

From Sabrina Ghayour’s Persiana Easy https://www.bbc.co.uk/food/recipes/chapli_kabab_21551

Recipe from Cypriana by Theo A Michaels

Rub the flesh of the lamb with minced garlic and sprinkle with dry rosemary and rub with olive oil keeping the fat dry with kitchen paper. Start gravy by using a chicken stock jelly. Add water a bay leaf a glug of sherry a rough chopped shallot, a rough chopped celery stick and chopped carrot and crushed garlic cloves and cook long for a slow rolling boil till reduced then add a squeeze of orange juice. Later when the rack is roasted tip gravy mix in to roasting juices and press through sieve into a jug ideally which separates off fat and return gravy juices less fat to pan to continue to reduce till desired consistency and check seasoning. Add boiled well drained leeks to bechamel/white sauce made from melting butter and a dash of oil adding cornflour and gradually thickening with milk. For extra flavour I steeped the milk while warming with a bay leaf, and a shallot spiked with 3 cloves and a grind of nutmeg. Put leeks in sauce on oven proof dish top with grated cheese , I used mature cheddar and a sprinkle of panko crumb and season then bake till crispy on top and bubbling then set aside. Set oven to high roasting temperature of 215/220 Celsius and roast for 20 minutes to sear fat in oven then reduce heat for remainder of cooking to 190 Celsius for about 15 to 20 minutes using a probe to achieve desired cook ours was medium rare with crispy fat. Delicious. Rest meat well before serving on well warmed plates with buttered new potatoes with fine chopped fresh mint, leek gratin, carrots and greens. Lamb loves leeks and onions hence the choice of gratin. Finish with the tasty redcurrant and sherry gravy.