Serves 2–3

Time 20 mins

Ingredients:

Left over roast chicken meat or 4 chicken thighs, cooked and shredded

Olive oil

Sea salt

Black pepper

200g jasmine, Thai or long-grain rice

1 thumb-sized piece ginger, peeled and finely sliced

1 garlic clove, finely sliced

400ml chicken stock or water

1 spring onion, finely sliced

A handful coriander, roughly chopped

sesame oil

light soy sauce

chilli

Method:

Heat a drizzle of olive oil in a pan over medium heat. Add the ginger and garlic, sauté until fragrant (about 1 minute).

Stir in the cooked, shredded chicken, season lightly with sea salt and black pepper. Cook until warmed through.

Add the rice and stir for 1-2 minutes to coat with the flavours.

Pour in chicken stock or water, bring to a boil, then reduce heat, cover, and simmer until the liquid is absorbed and rice is tender (about 10-12 minutes).

Fluff the rice with a fork, stir through the spring onion and coriander.

Drizzle with sesame oil, a splash of light soy sauce, and a sprinkle of chopped chili to taste before serving.

Chef's notes:

Toast the rice briefly before adding the liquid for a nuttier flavour.

Swap coriander for fresh basil or mint for a different twist.

Perfect for using up leftover roast chicken, just adjust seasoning as needed.

Serves: 4

Time: 2 hours

Ingredients

1.2kg – 1.4kg beef rump roast

2 tsp cracked black pepper (coarse, not ground fine)

olive oil

sea salt

4–5 carrots, cut lengthways

3 leeks, trimmed and cut into large pieces

·      black pepper 

4–5 sprigs thyme

1 garlic bulb, halved (optional)

Method:

Preheat the oven to 180°c. Heat some olive oil on a pan on a med-high heat and sear the beef rump roast until it's coloured all over. Rub the seared beef rump roast with olive oil, sea salt, and cracked black pepper.

Place carrots, leeks, thyme, and halved garlic bulb in a roasting pan. Drizzle with olive oil, season with sea salt and black pepper. Toss to coat evenly.

Set the beef on top of the vegetables. Roast uncovered for about 1.5 hours or until the internal temperature reaches 55-60°c for medium-rare.

Remove from oven, cover with foil, and let it rest for 15-20 minutes.

Slice the beef against the grain. serve with roasted vegetables and horseradish

Chef notes:

Add a splash of red wine or beef broth to the pan before roasting for extra depth and a ready-made jus.

Smear a thin layer of dijon mustard on the roast before seasoning 

Serves 2–3

Time 2 hours

Chef's notes 

- Add a thin layer of dijon mustard over the seared lamb before wrapping for an extra zing.

- For an ultra-crispy pastry, sprinkle a thin layer of breadcrumbs on the ham before adding the leek mixture.

- Resting after baking ensures juicy, tender meat and prevents soggy pastry. Experiment with different herbs like thyme or tarragon for unique flavour profiles. Swap black olives for sun-dried tomatoes for a sweeter note.

Ingredients

·       1 lamb loin approx 500–600g trimmed (ask the team in advance for availability)

·       50g butter

·       sea salt

·       freshly ground black pepper

·       6 slices serrano ham or prosciutto

·       1 sheet all-butter puff pastry

·       1 egg, beaten

·       2 leeks, finely sliced

·       2 tbsp butter

·       1 small sprig rosemary, leaves finely chopped

·       60 g black olives, very finely chopped

·       black pepper

·       radicchio, chicory, or a mix of bitter leaves

·       olive oil

·       1 tbsn red wine vinegar

·       Few leaves mint

·       sea salt

Method:

Preheat the oven to 200deg C.

In a pan, melt 2 tbsp butter over medium heat. Sauté the finely sliced leeks until soft and translucent. Add the chopped rosemary and black olives, cooking for an additional minute. Season with a pinch of sea salt and black pepper. Set aside to cool.

Generously season the lamb loin with sea salt and freshly ground black pepper. In a hot pan with a dash of oil, sear the lamb quickly on all sides to lock in the juices. Let it cool completely.

Lay out the serrano ham slices on a piece of cling film, slightly overlapping. spread the cooled leek and olive mixture over the ham. Place the lamb loin on top and roll tightly using the cling film. Chill for 20 minutes to set the shape.

Roll out the all-butter puff pastry. remove the cling film from the lamb and place it on the pastry. Brush the edges with beaten egg, then wrap the pastry around the lamb, sealing the edges. Brush the outside with more beaten egg.

Place the wrapped lamb on a baking tray lined with parchment paper. Bake in the oven for 20-25 minutes until the pastry is golden brown. Rest for 10 minutes before slicing.

Toss radicchio, chicory, or a mix of bitter leaves with olive oil, a dash of red wine vinegar, fresh mint, sea salt, and cracked black pepper.