Method: Mix all ingredients together and put in an uncovered dish. Cook at 220ºC for about two hours.

Method: Boil the baby potatoes in salted water until tender but do not overcook them or they will start to fall apart.  Blanch the green beans and fry the bacon until crispy. Once the potatoes have cooled down, cut them in half. Add all the ingredients together in a bowl and sprinkle with red pepper. [...]

Method: Turn the oven onto grill. Brush bread with oil and garlic and toast until golden brown.   On a baking tray, season tomatoes and sprinkle with sesame seeds. Grill for 15 minutes.   Allow tomatoes to cool and then arrange the basil tomatoes and capers on top of the bread slices.

Method: Preheat oven to 180ºC. Separate asparagus into bundles of four stalks each. Carefully wrap a piece of bacon around each bundle and secure with a toothpick. Transfer bundles to a baking sheet. Drizzle with oil, and sprinkle with salt and pepper. Bake, turning halfway through, until asparagus begin to wilt and bacon is brown [...]

Method: Wash and shake mint leaves, sprinkle with sugar and chop finely. Place in a bowl. Heat the vinegar and pour it over the mint. Add more sugar if you think the sauce is too sharp. Serve hot or cold with roasted lamb. This is not traditional mint sauce and is much softer in flavour.

Method: Preheat your oven to 190ºC. Peel potatoes and cut larger ones so they’re all an even-size. Wash potatoes in cold water to get rid of any extra starch then tip into a large pot, cover with cold water and season well. Bring to the boil and cook for about six to seven minutes, so [...]

Method: Mix the ingredients together by hand or in a food processor until the desired consistency is reached. There should be plenty of texture. Season and chill in the fridge. Bring to room temperature before serving with fresh bread or crackers.