Feeds 4-6 people

500g Italian Sausages

150g carrots, finely diced

2 cloves of garlic, finely chopped  

1 celery stalk, finely diced

1 brown onion, finely diced

100g smoked, streaky bacon, diced

3-4 bay leaves

3g oregano, fresh

300g Maris Piper potatoes, cubed

70g leek, washed and diced  

150g tinned cannellini beans

60g cavolo nero roughly chopped

80g pasta macaroni

1.5 litres water 

Method

• Pinch the sausages In small chunks to remove them from the case
• 
• Start frying the sausages in batches in a saucepan
• Once the sausages are cooked, remove them from the saucepan and add the bacon and start to cook until crispy
• Add the carrot, onion, leek, garlic, celery, bay, potato and oregano cook for 5 minutes
• Add the water and bring to the boil cook for 5 minutes and add the macaroni
• Simmer for 8-10 minutes until pasta is cooked
• Add the cavolo nero and the cannellini beans and cook for another 4 minutes
• Evenly spoon into bowls, top with parmesan and a little extra virgin olive oil

Ingredients:

1 leg of lamb

3 tbsns harissa

2 tbsns honey

4 tbsns tahini

2 tsbn lemon juice

½ lemon on tray

½ tbsn cumin

4 x red onion sliced

500g chicken stock

1 tbsn dill

Method:

• Pre heat the oven to 180deg C
• Peel and slice the red onions and lay into a baking tray
• Lay the lamb leg on top
• Mix the honey, harissa, lemon juice and liberally spread over the lamb
• 
• Pour the chicken stock into the tray
• Sprinkle the cumin seeds over the top of the lamb
• Roast in an Oven for 2 hours
• Take the lamb out of the oven and allow to rest
• Slice the lamb and spoon over the onions
• Serve with some fresh lemon wedges, a bowl of good quality tahini and sprinkling of dill
• 

1 x whole plain boneless chicken

1 x thumb sized piece of ginger sliced

1 lemon zest

1 emon juiced

3 tbsn olive oil

1 tbsn Sichuan peppercorns

1 tbsn chilli flakes

2 cloves garlic sliced

Method

• Set up grill for indirect cooking with a chunk of your favourite hard wood , I like oak. Or pre-heat your oven to 180deg C.
• Place the ginger, lemon juice and zest , chilli, peppercorns , garlic and olive oil onto a baking tray and lay the chicken on top. Massage all the ingredients into the chicken and have the skin side facing up.
• 
• Place the tray into the BBQ and smoke the chicken away from the direct heat for 25 minutes. Or 35-45 minutes in the oven depending on the size.
• 
• Then carefully take the chicken out of tray and lay directly over the charcoal to get some colour
• Keep turning the chicken until cooked 73c internal temperature
• Chop chicken and serve with more lemon and its juices from the tray