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Lamb stacks with mint relish

As an alternative you could replace the feta with firm goat’s cheese

Serves 6

You’ll need

• 6 thin lamb leg steaks

• Salt and freshly ground black pepper

• Grated zest of 1 lemon

• 1 tbsp rapeseed or olive oil

• 1 x 280g jar roasted peppers (available at large supermarkets), drained and cut into quarters

• 50g feta cheese, crumbled

For the mint relish

• 1 x 25-30g pack fresh mint, chopped

• 1 small red onion, peeled

and finely chopped

• 1 tbsp lemon juice

• 2 tbsp rapeseed or olive oil

1. First prepare the mint relish by mixing all the ingredients together in a bowl. Cover and set aside.

2. Place the steaks on a chopping board. Season and sprinkle with the lemon zest on both sides then brush them all over with the oil.

3. Cook on a prepared barbecue or under a preheated moderate grill for 5 minutes, turning.

4. Transfer the lamb onto warm plates and top with the roasted peppers. Scatter the feta on top and spoon over the relish.

5. Serve with a crisp green salad, if liked.

Pulled shoulder of lamb with fennel, carrot and chilli slaw

This is a truly impressive dish – and you can make the flatbreads in advance for a simply delicious party buffet!

Serves 6-8

You’ll need

• 1 x 1.3kg lean whole shoulder of lamb

• Flatbreads or wholemeal pitta breads, to serve

For the spiced rub

• Salt and freshly ground black pepper

• 3 large cloves garlic, peeled and finely chopped

• 1 large red chilli, deseeded and finely chopped

• 3 tbsp ground coriander

• Juice of 1 lemon

• 2 tbsp rapeseed or olive oil

• 300ml red grape juice

For the fennel, carrot and chilli slaw

• 1 small fennel bulb, finely sliced or shredded

• 2 medium carrots, peeled and grated

• 4 tbsp sweet chilli sauce

• 4 tbsp light mayonnaise

• Juice of ½ lemon

• 2 tbsp freshly chopped flat-leaf parsley

1. Preheat the oven to 170°C, 325°F, Gas 3. To prepare the spiced rub, mix all the ingredients together, except the grape juice, in a small bowl.

2. Place the shoulder of lamb in a non-stick roasting tin and coat on both sides with the spiced rub. Pour the grape juice around the lamb, cover with baking parchment then foil.

Roast in the preheated oven for 4 hours, turning halfway through cooking.

3. Meanwhile, prepare the fennel and chilli slaw by mixing all the ingredients together in a large bowl. Set aside.

4. Remove the lamb from the roasting tin and finish on a medium prepared barbecue for 10 minutes on each side (optional).

5. Place the lamb on a chopping board and ‘pull’ the cooked lamb apart by securing the joint with a fork and shredding the meat with another fork.

6. Serve the lamb in flatbreads or pitta breads with the fennel, carrot and chilli slaw.

Hoisin burgers with sweet pepper relish

Great for feeding a crowd – both the burgers and the relish can be made in advance and chilled in the fridge until ready to cook/serve

Serves 4

You’ll need

For the burgers

• 450g lean beef mince

• 2 tbsp hoisin sauce

• 1 tsp sesame oil

• 1 clove garlic, peeled and crushed

• Salt and freshly ground black pepper

• Burger buns, to serve

For the sweet pepper relish

• 1 small orange or yellow pepper, deseeded and finely chopped

• ¼ red onion, peeled and finely chopped, or 2 spring onions, finely chopped

• 1 tbsp freshly chopped

flat-leaf parsley

• 4 tbsp prepared plum sauce

1. Mix all the burger ingredients together in a large bowl. Using slightly damp hands shape the mixture into 4 x 9cm burgers. Cover and chill in the fridge for 20 minutes.

2. Cook the burgers on a prepared barbecue or preheated grill for 6-8 minutes on each side until cooked and any meat juices run clear.

3. Meanwhile, prepare the sweet pepper relish by mixing all the ingredients together in a small bowl then set aside until ready to serve.

4. Serve the burgers in buns with salad leaves and the sweet pepper relish on the side.

Steak salad with aromatic dressing

Perfect for a pack-up-and-take dish for a family picnic

Serves 4

You’ll need

• 4 x 175g lean flat iron or rump steaks

• Salt and freshly ground black pepper

• 1 tsp Chinese five spice powder

• 1 tbsp rapeseed or olive oil

• 100g bean shoots, rinsed

• 1 x 150g pack baby sweet corn, halved lengthways and blanched in boiling water for

2 minutes

• 1 small red onion, peeled and finely sliced

• 50g toasted pine nuts or unsalted cashew nuts

• 2 tbsp freshly chopped coriander

For the aromatic dressing

• 1 x 5cm piece fresh root ginger, peeled and grated

• 2 tbsp sweet chilli sauce

• Grated zest and juice of 2 limes

• 2 tsp caster sugar

• 2 tsp fish sauce (optional)

1. Mix all the ingredients for the aromatic dressing together in a small bowl. Cover and set aside.

2. Place the steaks on a chopping board, season on both sides with the salt, ground pepper and Chinese five spice powder then brush with the oil.

3. Cook the steaks under a preheated moderate grill or on a prepared barbecue, according to your preference.(Cooking time based on a 2cm-thick steak: Rare 2 1/2 minutes on each side; medium rare 4 minutes on each side; medium 6 minutes each side.)

4. Transfer to a warm plate, cover with foil and leave to rest for 2-3 minutes then slice on the diagonal.

5. Transfer the sliced beef to a large bowl and add the bean shoots, sweet corn, onion and nuts.

6. Give the dressing ingredients a final whisk and then pour over the salad. Toss gently to coat and combine and then pile.