Feeds 3 people

Ingredients

3 whole lamb shanks

3 tbsn Berber spice

4 tbsn pomegranate molasses

500g chicken stock

400g water

200g brown onion sliced  

30g garlic whole cloves

50g celery, sliced  

60g fennel bulb, sliced

10g sea salt

20g honey

3 tbsn pomegranate seeds  

6 tbsn Greek yogurt

3 tbsn coriander chopped   

Method 

• Preheat oven to 1800deg C
• Take 1 tablespoon of pomegranate molasses and pour over the lamb shanks, using your hands rub the molasses all over the lamb ensuring an even coating
• Take 1 tablespoon of the Berber spice and liberally sprinkle the spice over all sides of the lamb
• 
• Put a thick bottomed cast iron pot or casserole dish on a med high heat add the oil and start to colour all sides of the lamb
• Remove the lamb, and add the fennel, onion, garlic and fry until soft
• Add the lamb back to the pot with water and the rest of the pomegranate molasses, Berber spice and honey and place the lid on the pot and put into the oven for 2 hours
• 
• Once cooked, spoon the yogurt onto a plate, put the lamb shank on the yoghurt sprinkle over the pomegranate seeds and the chopped coriander

2 free-range chicken drumsticks  

2 free-range chicken thighs, bone-in

2 tbsn maple syrup

2 tbsn Gochujang paste

2 tbsn - rice vinegar

1 tbsn sesame oil

To finish

1g sesame seeds, roasted

1g chives, finely sliced  

Method  

• In a bowl whisk the maple, Gochujang, rice vinegar and sesame oil until thick and glossy
• Submerge the chicken drummies and thighs into the marinade, cover and leave to marinate 4 hours (or overnight for best result)
• 
• pre-heat the oven to 180deg C
• Line a baking tray with parchment paper and remove the chicken from the marinade, lay them out onto the baking tray
• Reserve the marinade for basting during the cook
• Roast in the oven for 20 minutes
• After 20 minutes, take out the chicken and spoon over the marinade (a couple of spoons should do)
• Repeat this process so it's 40 minutes total cooking time with basting
• 
• Remove the chicken and carefully place onto a plate
• To serve, plate the chicken and sprinkle the sesame seeds and chives all over the chicken

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