Roasted Leg of Lamb with Red Onions and Sour Cherries

Roast leg of lamb with artichokes, fennel and red potatoes

Medium

1) Preheat the oven to 220°C / gas mark 7.
2) Cut the lamb into two equal halves and butterfly each half. Remove any huge areas of fat – don’t try to get it all as fat tastes good and adds lots of moisture.
3) Sprinkle each piece of lamb gene

Poached and Roasted Spicy Leg of Lamb

Medium

1) Place the lamb, onion, the split chilli, bay leaves and garlic into a pot large enough to hold everything comfortably. Cover with cold water, add two teaspoons of salt, then bring to the boil and simmer for 45 minutes, ideally with a lid on.
2) P

Roasted leg of lamb with mint and cucumber yoghurt

Easy

1) In a large bowl, mix together the shallots, garlic, rosemary, sugar, coriander, salt and chilli flakes. Rub the mixture over the surface of the lamb. Place the lamb in a large glass baking dish, cover with clingfilm and refrigerate overnight.
2)

Oven roasted lamb shanks with roasted tomatoes and toasted orzo

Medium

For the lamb:1) Preheat oven to 180°C/Gas 4. 2) Heat oil in a medium casserole dish over high heat until smoking. Season the shanks on both sides with salt and pepper and sear until golden brown on both sides. Remove shanks to a plate. 3) Add

Spiced Leg of Lamb

Easy

Pre-heat the oven to 200°C
Dry roast all the spices in a non-stick pan until lightly browned, cool down and grind to a fine powder.

Put all the finely grated ingredients into a wide bowl, with yoghurt and salt to taste; mix the ingredients w

Roasted leg of lamb

Easy

1) Pat the lamb dry and score the fat by making shallow cuts all over it with the tip of a small, sharp knife.
2) Place the garlic, parsley, mint, lemon zest and juice, salt, pepper and oil in a food processor and process until smooth. Rub the past

Slow Roast Lamb

Medium

1. Preheat the oven to 140°C.
2. Put the lamb in a roasting or baking dish and make incisions on the top of the lamb leg (small cuts) all over the meat with a sharp knife.
3. Stuff the sliced garlic with some of the thyme and rosemary sprigs into

Classic Roast Lamb

Easy

Preheat the oven to 220°C, fan 200°C, gas 7. Weigh the lamb leg and calculate the cooking time. Allow 18 minutes per 500g, plus 15 minutes for medium lamb, or 20-22 minutes per 500g plus 15 minutes for well-done lamb. Rub the olive oil all over the l

Roasted Turkey with Sour Cherry, Chestnut, Rosemary and Crouton Stuffing

Hard

Preheat oven to 230°C/Gas Mark 8.
Remove turkey giblets and reserve. Rinse the turkey inside and out and dry well.
To prepare the stuffing, cut the crusts off the loaf of bread. Then tear the loaf into 2cm pieces. Place the croutons in a bowl and t

Lamb osso bucco with rustic lamb demi-glace

Medium

For the roast lamb (lamb stock recipe below):
1) Preheat oven to 140°C / Gas mark 1.
2) Season lamb osso bucco liberally with salt and pepper and set aside on a plate. In a heavy-bottomed roasting pan over medium-high heat, heat olive oil on

Roasted Lamb with Date Salsa

Easy

For lamb, toast cumin and coriander in a sauté pan, tossing until toasted (the fragrance becomes rich), about 2 minutes.

In a pestle & mortar or in a small food processor, grind spices with remaining ingredients to create a paste.

Preheat oven

Indian Spiced Leg of Lamb with Flat Breads, Dips and Salad

Medium

Place all the marinade ingredients into bowl, mix well.

Cover the leg of lamb and leave to marinate overnight on a tray.

Remove it from the fridge 1 hr before cooking.

Place the lamb on a tray, attach the food sensor to the oven and insert

Royal Leg of Lamb

Medium

Trim off the parchment-like skin and surface fat from the lamb, or get your butcher to do it. Slash it all over and place in an oiled roasting tray. For the first marinade, in a frying pan, toast the poppy seeds until they exude a nutty aroma and bec

Roasted Courgette and Red Onion Barley Risotto

Easy

1. Preheat the oven to 200°C (180°C with fan) Gas mark 6. Scatter a lined baking tray with the courgette and red onion and sprinkle with the vegetable oil and the black pepper. Give the vegetables a shake to coat them evenly. Bake until golden and co

Egg fu young with roasted red pepper and sweet chilli sauce

Medium

Notes: This American-Chinese dish is very popular in American takeaways and Chinese fast food outlets. It is basically a folded omelette with plenty of Chinese ingredients such as bean sprouts, water chestnuts, dried shrimps, mushrooms, roast pork an

Butterflied Leg of Lamb with Greek Salad and Hummus

Easy

Combine the dry spices, lemon, garlic, rosemary and 100ml of the olive oil in a medium bowl. Add the lamb and toss to coat. Allow to marinate for 2 hours or overnight.When your braai is ready, season the lamb thoroughly and grill for 5 minutes a

Red wine braised buffalo pot roast served in potato bones

Medium

Pot roast:
1) Preheat the oven to 180C/Gas 4.
2) Rub the roast with the rustic rub or seasoning blend, cover and let sit in the refrigerator overnight. Using a griddle pan, sear all sides of the roast.
3) Heat a roasting pan. Add olive oil, onion

Latin Burgers with Caramelised Onion and Jalapeno Relish and Red Pepper Mayo

Medium

For the Latin burgers:
1) In a large bowl, mix thoroughly by hand all the minced beef, the chorizo, adobo seasoning, grated onion and breadcrumbs.
2) Form the mixture into six burgers without pressing them too much or they can become tough. Line a

Pork chops with mushroom cream and hazelnuts, roasted blooming onion with ranch dip, roasted spaghetti squash

Medium

1) Preheat the oven to 200C/Gas 6. Coat a large baking sheet with cooking spray.
2) Remove the outer skin from the onions, keeping them whole. Cut the onions from the top almost to the bottom (without cutting all the way through), making eight equ

Pickled Red Onions

Easy

1. Place red onion in clean and sterilised jar. In a jug, mix together water, apple cider vinegar, sugar and salt and stir until well combined and the sugar and salt are dissolved. 2. Pour the pickle over the onion in the jar. Add the fresh peel

Roast rack of lamb with rosemary and membrillo aioli and rustic roast potatoes

Easy

For the rosemary and membrillo aioli:
1) Put the chopped rosemary into a little saucepan with 3 tbsp of the oil and warm gently for 2 or 3 mins, being careful not to let it burn. Keep aside.
2) Put the egg yolks into a bowl with the mustard, salt a

Lamb kebabs

Easy

1) Cut the lamb in 3cm cubes. You should have about 40 cubes. Combine the garlic, rosemary, thyme, olive oil, red wine, vinegar, and one teaspoon of salt in a medium bowl. Add the lamb cubes, cover with clingfilm, and refrigerate overnight or for up

Lamb kebabs

Easy

1) Cut the lamb into 4cm cubes. You should have about 40 cubes. Combine the garlic, rosemary, thyme, olive oil, red wine, vinegar and salt in a medium bowl. Add the lamb cubes, cover with cling film and refrigerate overnight or for up to two days, tu

Crown Roast of Lamb

Easy

1) Preheat the oven to 190C/Gas 5.
2) To french the racks of lamb: Make a cut on the fat side of the ribs, perpendicular to them, about 6cm down from the rib ends. Cut through the fat down to the rib bones.
3) Turn the rack on end, with the bon

Slow-Roasted Organic Lamb Marinated with Saffron-Infused Yoghurt

Easy

1. Make a few deep cuts in the surface of the lamb. Place the garlic cloves and ginger with the lemon juice in a food processor or mini chopper and blend to form a paste.

2. Place the saffron strands (or alternatively use turmeric) in a small bowl

Pot Roast with Roasted Vegetables

Easy

Preheat the oven to 190°C.Heat a large Dutch oven, with a lid, over medium-high heat. Season the meat generously with salt and pepper, and sprinkle lightly with the flour. Add the oil to the pot, lay the meat in the pan and sear on both sides unt

Pot roast with roasted vegetables

Easy

1) Preheat the oven to 180C/Gas 4.

2) Heat a large casserole pot, with a lid, over medium-high heat. Season the meat generously with salt and pepper, and sprinkle lightly with the flour. Add the oil to the pot, lay the meat in the pan and sear on

Baby spinach salad with roasted red onions, pecans, dried cranberries, crumbled goat cheese and citrus dressing

Easy

1) Preheat oven to 180C/Gas Mark 4.2) Slice the onion into thin wedges, through the root end. Toss with the olive oil, season with salt, to taste, and spread out on a baking sheet. Roast until just soft and brown, about 20 minutes. Set aside to cool.

Herb-roasted lamb

Easy

1) Preheat the oven to 230°C. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
2) Peel six of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Ad

Roast Chicken Salad

Easy

Method1. Roast the chicken breasts butterflythe chicken breasts. Place on roasting pan Season with s + p, drizzle with oo, roast at 190 degrees for about 10-12 minutes. Remove from ovenPut the chicken on a board, shred it. 2. SUN-DRIED

Vietnamese ‘shaking beef’ sandwich with fire-roasted jalapeno aioli, watercress and crispy fried onion strings

Hard

1) Preheat the oven to 200C/Gas 6. To the meat, add half the caster sugar, half the brown sugar, 1 1/2 tsp salt, 1 tsp pepper and 1 tbsp of oil. Next, combine the remaining sugars, vinegar, wine, soy sauce and fish sauce in a bowl. Taste and add salt

Roasted beef fillet with roasted red pepper and black olive sauce

Easy

1) Preheat the oven as high as it goes, 260C/Gas 10. 2) Liberally coat the fillets with the olive oil and steak seasoning. Place the meat on a roasting rack or in a roasting pan and put it in the oven. If you are cooking in a pan with no rack, add a

Roast lamb with rosemary and garlic

Easy

Preheat the oven to 150°C / gas mark 2.
Unwrap the lamb and place it in a roasting pan. Spoon over one tablespoon of the oil, sprinkle with the rosemary and season with salt and pepper. Roast for three hours.
Place the garlic bulbs around the m

Filet Mignon with Roasted Cherry Tomatoes and Parmesan Potato Croquettes

Medium

To make roasted tomatoes: Preheat oven to 425F. Place the cherry tomatoes and garlic in a large baking dish in a single layer. Sprinkle them with Greek oregano, sea salt, freshly cracked black pepper and brown sugar. Mix well. Roast for 40 minutes.

Roasted corn quesadillas

Medium

1) Preheat a griddle pan or grill to high and roast the corn. Allow to cool and cut the kernels off the cob.
2) Heat the oil in a medium saute pan over a medium-high heat, and add the jalapenos, red onions and black beans. Saute until the onions a

Red Onions Roasted with Balsamic and Honey

Easy

1) Preheat the oven to 160C/Gas 3

2) Put the onions on a baking sheet, cut side up, and drizzle with balsamic vinegar, olive oil, and honey. Season with salt and pepper then top each with a pat of butter and fresh thyme. Bake for 40 minutes, until

Shepherd’s pie in a half-roasted squash

Hard

1) Preheat the oven to 200C/Gas 6. Add the oil and onion to a large pan over a medium heat. Saute the onion until soft, but not brown. Add the lamb mince to the pan and continue cooking for 12 minutes, or until cooked through and browned. Season with

Lamb stew with cipolline onions and potatoes

Medium

1) Heat the oil in a heavy large pot over medium-high heat. Sprinkle the lamb with salt and pepper. Toss the lamb with the flour in a large bowl to coat. Working in two batches, add the lamb to the pot and cook until brown, about ten minutes. 2) Usin

Roasted red pepper-tomato pizza with goat cheese, basil and red chilli oil

Medium

1) Whisk together the yeast and 60 ml of the water in a small bowl and let sit for 5 minutes to proof. Place 400 g of the flour in a large bowl with the salt. Add the yeast mixture, the remaining water, and oil and stir until combined. Transfer the d

Roasted Root Vegetable Lamb Stew

Medium

1) Preheat the oven to 200°C / gas mark 6.

2) In a heavy-bottomed pot, heat two tablespoons of the olive oil. When the oil is hot, add the lamb and brown evenly. Remove the lamb from the pot and set aside.

3) Add the leeks to the pot and

Herb Crusted Rack Of Lamb and Honey Roasted Carrots

Easy

1. Place the breadcrumbs, garlic, parsley, rosemary, sprigs of mint and tarragon and Parmesan into the bowl of a food processor.

2. Blitz together until the mixture turns to the consistency of wet sand- if the mixture is too dry add a little oliv

Stuffed Leg of Lamb, Middle Eastern Style

Medium

Marinade: In a small bowl, mix together 60ml freshly-squeezed lemon juice, 120ml olive oil, one teaspoon zaatar mix and three cloves of garlic, crushed and minced. Season the trimmed leg of lamb with salt and pepper, to taste, and put it into a res

Mediterranean Lamb

Easy

Preheat the oven to 160°C. Place the onions and garlic on the base of a large roasting pan, arrange the thyme, bay leaves and rosemary on top and drizzle with olive oil.

Make five small slits into the skin of the lamb to create some pockets,

‘Night ‘Night Curry: Roasted Lamb Curry with Garam Masala, Caraway and Apricots

Easy

For the marinade: Pull out your pestle and mortar and add the caraway seeds. Grind to a powder, then pour into a large non-reactive bowl (stainless steel is best because turmeric can stain ceramics). Add the garlic and the ginger to the mortar. Sprin

Easy-Carve Roast Lamb

Easy

Preheat the oven to 220°C, fan 200°C, gas 7. Rub the lamb all over with the oil and a little black pepper. Put in a roasting tin with the garlic and rosemary.
Roast for 20 minutes then turn down the heat to 190°C, fan 170°C, gas 5 an

Red snapper art deco: Florida red snapper, purple potatoes and pickled pink onions in a Key lime sauce

Hard

1) In a shallow pan, over high a heat, combine all the ingredients for the court bouillon and bring to a simmer. Season generously with salt.
2) Place 4 of the snapper fillets into the court bouillon, making sure that they are fully submerged. The

Medora lamb with ouzu lamb jus

Hard

For the ouzu jus:
1) In heavy sauce pot over high heat, reduce ouzu to 250ml. Note this will flame!2) Once reduced, add the 3.75 litres of lamb stock, soy sauce, sea salt and white pepper. Bring mixture to a boil.3) Meanwhile, in a small mixing bo

Barbecued leg of lamb

Easy

1) To make the vinaigrette: To a blender, add: the oil, vinegar, garlic, oregano, thyme, lemon juice, and Dijon mustard, season with salt and pepper, to taste. Blend until thoroughly combined.
2) Pat the lamb dry and put it on a shallow platter. Se

Grilled leg of lamb

Easy

1) To a blender, add the oil, vinegar, garlic, oregano, thyme, lemon juice, and dijon mustard, season with salt and pepper, to taste. Blend until thoroughly combined. 2) Pat the lamb dry and put it on a shallow platter. Season all over with salt an

Olive tapenade crusted chicken and quinoa with roasted garlic, roasted red peppers and basil

Easy

1) Preheat oven to 200C/Gas 6. Coat a large baking sheet with cooking spray.
2) In a blender or food processor, combine all the olives, parsley, capers, thyme and anchovies. Process until mixture forms a thick paste. Place chicken on prepared bak

Fiddlehead Salad with Pickled Red Onions and Maple Toasted Pecans

Easy

For the Pickled Red Onions

Simmer all ingredients, uncovered, over medium heat until onions are tender and liquid has evaporated.

Pickled red onions will keep for up to 6 weeks, refrigerated

For the Maple Toasted Pecans

Preheat oven to 17

Leg of Spring Lamb

Easy

Put rosemary sprigs and garlic slivers into small incisions in the lamb.
Mix together coating ingredients and brush over the lamb.
Place joint on a baking sheet. Bake in preheated oven 180 °C, 160° C fan, Gas 4 for 25 minutes per lb plus 25 minutes

Honey roasted cipollini onions

Easy

1) Preheat oven to 160C/Gas 3.

2) Add the onions to a large bowl, cover with hot water and allow to sit for about 5 minutes. This is to help make peeling the onions much easier. Strain onions and peel.

3) In a small bowl, whisk together the 6

Goat rack and leg

Medium

1) Preheat the oven to 180C/Gas Mark 4.2) Roast the chillies on a baking tray in the oven until toasted and aromatic. They should be crispy. Allow to cool then grind them in a spice grinder. 3) Season the outside of the racks and the legs with the g

Medora lamb pops with ouzu lamb jus

Hard

1) Marinate the lamb racks in 6 tablespoons of the olive oil, lemon juice, oregano, onions, garlic, salt and white pepper for a minimum of 2 hours or overnight, refrigerated. 2) To cook the lamb, heat 2 tablespoons of oil in heavy bottom saute pan u

Pickled cucumbers and red onion

Easy

1) Using a mandoline or a sharp knife, finely slice the cucumber and red onion. Put in a mixing bowl with the dill sprigs and a pinch of salt while you prepare the pickling liquid. 2) In a small saucepan over a medium heat, combine the white vinega

Tuna with roasted cipolline onions

Easy

1) Bring a large pan of water to boil. Add the onions and cook for two minutes. Drain and cool. Peel the onions and cut off the root ends.2) Preheat the oven to 220°C.3) Toss the onions, vinegar, 15ml oil, 1/2 teaspoon of salt and 1/4 teaspoon of

Lamb shanks

Easy

1) Place the water, sugar and salt into a large container. Carefully add the lamb shanks and soak for 24 hours.
2) Preheat oven to 180°C / gas mark 4. Remove the shanks from the brine and pat dry. Season with salt, pepper, and garlic, to taste

Sweet and Sour Soy Pork Buns

Medium

Notes: The flavour of sweet and sour originates from Wuxi in the Zhejiang province in China – it is most known for its sweet and sour soy sticky ribs. They are traditionally braised in stock for an hour and then the sauce is added and thickened. Howe

Curry crusted leg of lamb with pomegranate raita

Medium

1) For the raita: Combine the yoghurt, pomegranate treacle, cucumber, cumin and black pepper in a bowl. Season with salt, then cover and refrigerate for at least 30 mins. Add the chopped mint just before serving, if desired. Refrigerate until ready

Whole griddled achiote striped bass with spicy pickled red onions

Easy

1) Preheat the griddle to medium-high.
2) In a medium bowl, add the orange juice and the lime juice. Stir in the achiote paste, cumin, oregano and salt. Mix into a smooth paste. Rub the paste all over the inside and outside of the fish. Drizzle b

Sweet and sour pork

Medium

Notes: This is my simple and healthy version of sweet and sour pork and will be unlike anything you would have tasted in a Chinese restaurant. I hope it’s one you will love to cook time and time again. Instead of the crunchy batter, the crunchy roast

Chocolate cherry cola cupcakes with red licorice filling and marshmallow icing

Medium

For the cherry cola cupcakes:

1) Preheat the oven to 180 degrees C/Gas mark 4. Line 2 regular size cupcake tins with liners.

2) In a large bowl using an electric mixer on low speed, combine the sugar, flour, cocoa, baking powder, bicarbonate of

Roasted stuffed onions with bacon and herbs

Medium

1) Peel the onions but leave the root end intact. Pour about 5cm of water into a large saucepan and set up a collapsible steamer inside. Steam the onions until easily pieced by a knife, about 30 minutes. (For more tender onions you may steam them a l

Fresh strawberries with sweet sour cream and red wine sauce

Easy

1) In a large saucepan add red wine, sugar, orange peel and orange-flavored liqueur. Bring to a boil and reduce to a simmer. Simmer for 30 minutes over low-heat until slightly syrupy and liquid has reduced by half. Set aside and cool in the refrigera

Red Lettuce with Balsamic Onions

Easy

1) Preheat the oven to 190°C/gas mark 5.
2) Cut the onions in half and slice 1/2cm thick, place on a baking sheet and toss with: 60ml balsamic vinegar, 60ml olive oil, 1 tsp salt and 1/2 tsp pepper.
3) Bake for 12 to 15 minutes, until the

Escalivada (Roasted Red Pepper and Aubergine)

Easy

Escalivada is a classic Catalan dish of simply dressed roasted peppers, eggplants and other vegetables. This escalivada makes an incredibly simple and elegant first course or side dish. The dish tastes best when the vegetables are roasted on the gril

Roasted red peppers with basil oil

Easy

1) Preheat the oven to 260°C/gas mark 10.
2) Pour the 2 tablespoons of olive oil onto a baking sheet and place the red peppers, cut side up, on the oil. Turn the peppers over, season them with salt and pepper, and roast in the oven for 20 min

Griddled onions and mushrooms with limed sour cream

Easy

1) Combine sour cream, juice, zest, salt and pepper in a glass bowl. Store, covered in refrigerator until ready to use. 2) Heat a lightly oiled griddle pan over medium heat. Brush onions and mushrooms with oil and season well with salt and freshly gr

Perfect Pot Roast

Medium

Preheat the oven to 275 degrees F.

Generously salt and pepper the chuck roast.

Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.

Roasted Red Pepper Hummus and Crudite

Easy

1) Coarsely chop the roasted red peppers and place them in a food processor with the lemon juice and garlic. Pulse-grind the peppers to get them going, then scrape in the prepared hummus and process until the dip is smooth and evenly red in colour. T

Lamb and Peanut Butter Stew (Nkatsenkwan)

Medium

1. Place the diced lamb shoulder or leg into a heavy based pot with a lid and add the finely diced onion, salt, pepper, ginger, garlic, curry powder and extra hot chilli powder and sauté until the lamb begins to brown in colour.

2. In a blender, w

Wild Georgia prawn and crab cake with pearl onion marmalade, wild Georgia prawn, chilli sour cream, bacon and garlic polenta

Medium

For the wild Georgia prawn and crab cake:
1) Place 1 tbsp oil on a heated saute pan, add the green peppers and garlic and cook for 30 seconds stirring constantly. Add the prawns and cook for 1 to 2 minutes until they are pink. Drain excess liquid a

Black pepper crusted filet mignon with goat cheese and roasted red pepper-ancho salsa

Easy

For the roasted red pepper and ancho salsa:

1) Place the ancho chillies in a medium bowl, cover with boiling water and let sit at room temperature for 1 hr.

2) Remove the chillies from the soaking liquid, stem and coarsely chop, and combine in a b

Engagement Roast Chicken

Medium

Preheat the oven to 220°C. Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the

Roasted Lemon Chicken Legs

Easy

1. Put the chicken legs in a large resealable bag, squeeze in the juice of the lemons and throw in the rinds as well. Add the olive oil, garlic and some salt and pepper, seal the bag and toss around. Place in the fridge to marinate for at least 30 mi

Spicy Roasted Chicken Legs

Easy

1. Preheat the oven to 230°C. Line baking sheets with foil.
2. Melt the butter in a saucepan. Add the lemon juice, salt, black pepper, cayenne and garlic, and stir. Set aside.
3. Rinse and pat the chicken legs dry. With metal tongs, dip them one by

Herb-roasted onions

Easy

Preheat the oven to 200°C/gas mark 6.
1) Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wed

Spiced, Slow-Cooked Shoulder of Lamb

Medium

1. Pre-heat the oven to 160°C. Heat a large lidded casserole (big enough to hold the shoulder).

2. If you do not have one, a thick, deep roasting tin will work and add the oil then the shoulder of lamb.

3. Fry on each side over a medium-hi

Crudite with roasted garlic and red pepper dip

Medium

For the peppers:
1) Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, 7 to 10 mins. Place in a plastic or paper bag, and cool for about 15 mins. Peel the peppers, remove the

Rack of Lamb with a Saffron Sauce

Hard

Trim off the skin and fat leaving just a very thin layer of fat on the meat, which can be prepared for you by your local butcher. Mix together all the ingredients for the marinade. Rub the marinade all over the lamb and set aside for at least 30 minu

Grilled leg of lamb

Easy

1) Combine the yoghurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large non-reactive bowl. Add the lamb, making sure it is covered with marinade. Marinate in the refrigerator, covered, overnight or for up to three days.
2) Br

Adobe Beef Tacos with Pickled Red Onions (Small Plates, Big Taste)

Easy

Combine pickled onion ingredients in medium bowl; stir well. Cover and refrigerate while preparing beef. Combine seasoning ingredients in small bowl; press evenly onto beef steaks. Cover and refrigerate 15 minutes to 2 hours. Preheat charcoal gril

Black Pepper Crusted Filet Mignon with Goat Cheese and Roasted Red Pepper-Ancho Salsa

Easy

For the roasted red pepper and ancho salsa:
1) Place the ancho chillies in a medium bowl, cover with boiling water and let sit at room temperature for 1 hour.
2) Remove the chillies from the soaking liquid, stem and coarsely chop, and combine in a

Really onion dip

Medium

1) Preheat the oven to 180C/Gas 4.
2) In a roasting pan, rub the 2 onions in their skins with the 2 tbsp oil. Bake until squishy soft, turning them once, about 45 minutes. Set aside to cool completely. Peel the onions and set aside.
3) Meanwhile,

Steak sandwiches with honey garlic mayo and seared red onions

Easy

1) Heat a stove-top griddle with cooking spray and set over medium-high heat to preheat. Place red onion slices on hot pan and sear 2 minutes per side, flipping with a spatula, until golden brown and slightly softened.
2) Arrange steak slices alongs

Griddled red onion

Easy

1) Preheat the griddle or a griddle pan.

2) Peel the onion and slice it into 1-cm thick rounds. Brush the onion slices with oil and griddle over medium heat, until the onions soften and get marks, about 6 minutes on each side. Season with salt and

Grilled Red Onion

Easy

Preheat the grill or a grill pan. Peel the onion and slice it into 1/3-inch thick rounds. Brush the onion slices with oil and grill over medium heat, until the onions soften and get grill marks, about 6 minutes on each side. Season with salt and

Roast suckling pig

Medium

1) Preheat the oven to 120C/Gas 1/2.2) Heat the oil in a very large roasting tin set over medium heat and add the onions, carrots, celery, ginger and garlic. Cook until the vegetables are softened but not browned, 10-12 minutes. 3) Add the cloves, ba

Marinated lamb kebabs

Easy

1) Combine the yoghurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large, non-reactive bowl. Add the lamb, making sure it is covered with the marinade, cover with cling film and refrigerate overnight or for up to two days. 2) P

Sliced steaks with sauerbraten, onion hash browns and spiced red cabbage

Easy

1) In a medium skillet over medium heat, combine 2 tablespoons of oil and the butter. When the butter melts into the oil, add the hash browns and thinly sliced onion, and season with salt and pepper. Cook for 7 to 8 minutes, then turn with a spatula

Cherry tomato red clam sauce with linguine

Easy

1) Bring water to a boil for pasta, salt water and cook pasta just shy of al dente.
2) While water comes to a boil, heat extra-virgin olive oil over medium to medium-high heat. Add anchovies and melt into oil. Add tomatoes, onions and garlic to th

Cherry tomato red clam sauce with linguini

Easy

1) Bring the water to a boil for the pasta, salt the water and cook the pasta just shy of al dente.
2) While the water comes to a boil, heat the extra virgin olive oil over medium to medium-high heat. Add the anchovies and melt into the oil. Add t

Grilled poached sausages with roasted peppers and onions

Easy

For the sausages:1) Preheat oven to 165C/Gas 3.2) Fill a medium pot halfway with cold water and add sausages. Bring to a boil and shut off the flame. Let sausages sit in water until water has cooled to room temperature. Remove sausages from water and

Squab with cherries and foie gras

Hard

For the squab:
1) Remove the breasts and legs from the squab. Crush the garlic and bay leaves, and mix together in a large bowl with the salt. Pack the squab legs in the salt mixture and cure for 30 mins. Rinse under cold water. Put the legs and duc

Creamy Potato and Roasted Red Pepper Dip

Easy

Special equipment: a food mill or ricerPut the potatoes and 1 tablespoon salt in a medium saucepan and cover with cold water by 2 inches. Bring to a boil over high heat. Lower the heat and simmer until the potatoes are very tender, 25 to 30 minutes.

Grilled tuna with white bean puree, olive tapenade and roasted cherry tomatoes

Easy

1) Preheat oven to 190C/Gas 5.
2) Lay out cherry vine tomatoes in a single layer on a roasting tray. Drizzle with orange chilli oil and roast in the oven for 8 to 10 minutes until tomatoes are slightly burst and have given off their juices. Set asid

Herb-Crusted Lamb

Medium

Preheat the oven to 220°C / gas mark 8.
Season the meat with salt and pepper. In a small bowl, mix the herbs with the olive oil and breadcrumbs. Rub both sides of the lamb with the herb mixture.
Using the kitchen string, tie up the lamb leg at

Roasted fresh ham with cider glaze

Easy

1) One day before roasting, in a plastic container large enough to hold the ham, stir the water with the salt and brown sugar until dissolved. Add the spices.
2) Score the ham in a diamond pattern through the skin and fat, taking care not to cut in

Roast Lamb Recipes

Juicy roast lamb recipes that feed a crowd.