Adapted from the Moroccan roast lamb fish 'mechoui', this slow-cooked dish has an aromatic marinade and irresistably fruity sauce
- 1 large leg of lamb, bone in (about 2kg)
- 600g shallot, halved if particularly large
- 400g small apricot, halved and stoned
- 85g whole skinless almond
- 2 preserved lemons, flesh discarded, peel and pith finely chopped
- 1 tbsp ras el hanout
- 1 tbsp clear honey
- 150ml hot chicken stock
- small pack coriander, leaves picked
- couscous and natural yogurt, to serve
- 4 tbsp olive oil
- 4 garlic cloves, crushed
- 1 tbsp ground cumin
- 2 tbsp clear honey
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp coriander seed
- pinch of saffron strands
MethodSmash the marinade ingredients together using a pestle and mortar. Add some black pepper and rub all over the lamb. Marinate overnight, or up to 24 hrs.
- 400g sweet shortcrust pastry
- 140g self-raising flour, plus a little extra for dusting
- 200g butter, softened
- 140g ground almonds
- 140g golden caster sugar
- 3 eggs, beaten
- 1 x 600ml jar apricot compote (I used Bonne Maman)
- 1 tbsp flaked almonds
- icing sugar, Greek yogurt and clear honey, to serve
- 140g Madeira cake
- Roll out the pastry with a little flour until big enough to line a deep 20-23cm loosebottom tart tin. Line the tin with the pastry, leaving any excess overhanging. Chill or freeze for 30 mins.
- Heat oven to 180C/fan 160C/gas 4. Line the pastry with baking paper, fill with baking beans, then bake blind for 20 mins. Remove the paper and beans, then bake for 5 mins more until the pastry is pale biscuit coloured.
- Meanwhile, make the filling. Whizz the Madeira cake in a food processor, then tip into a large bowl with the flour, butter, ground almonds, caster sugar and eggs. Briefly beat together until smooth.
- Reduce oven to 160C/fan 140C/gas 3. Tip the compote into the pastry case and spread to cover the base. Spoon over the almond mixture and gently spread to cover the compote. Scatter with the flaked almonds, then bake for 1 hr until golden and firm to the touch. Remove onto a serving plate and serve slightly warm, dusted with icing sugar with Greek yogurt and a drizzle of honey alongside.
- 200g frozen oven chips
- handful ready-roasted peppers from a jar - choose ones in oil
- 2 tsp red wine vinegar
- few mint leaves, half roughly chopped
- 2 pinches caster sugar
- 85g feta cheese, crumbled into large chunks
- 2 handfuls baby spinach leaves
- 1 large lamb steak, trimmed of any fat
- Heat oven to 220C/200C fan/gas 7. Spread the chips out onto a baking tray, then bake for 12 mins. Meanwhile, whisk together 4 tsp oil from the pepper jar with the red wine vinegar, chopped mint, sugar and some seasoning. Roughly tear the peppers into smaller chunks, then put into a large bowl with the feta and spinach leaves.
- Heat a griddle or frying pan, brush lamb with a little more oil from the pepper jar, then season. Cook for 2-3 mins on each side, then leave to rest on a board.
- Once the chips have cooked for 12 mins, remove the tray from the oven. Cut them in half, toss with 1 tsp more oil from the pepper jar, then roast for another 3 mins. Thinly slice the lamb. Toss the hot crispy chips through the salad with the dressing, arrange on a platter or 2 dinner plates and top with the lamb.
- 4 sheets leaf gelatine
- 600ml milk
- 50g caster sugar, plus 2 tbsp for compote
- 2 tsp vanilla extract or rosewater
- 500g apricot
- 3 tbsp apple juice
- 100g raspberries
- Soak the gelatine for 10 mins in enough cold water to cover the leaves. Bring the milk and 50g sugar slowly to the boil, gently stirring to dissolve the sugar. Remove from the heat and stir in the vanilla extract or rosewater. Remove gelatine from soaking water, squeeze out water, then stir into the milk until it has dissolved. Pour the jellies into 4 x 150ml moulds, cups or ramekins. Cool, then chill until set, about 3 hrs.
- Halve and stone the apricots, then cut each half into 4. Put in a pan with the apple juice and 2 tbsp sugar, then bring to a simmer. Gently cook for about 5 mins until the apricots are tender, but not pulpy. Remove from the heat, stir in the raspberries, then leave to cool.
- Turn the jellies out onto 4 plates, then spoon compote around the edge.