4 x 175g lamb leg steaks

Brush the lamb leg steaks lightly with oil and season with salt. Place on hot barbecue and cook for a few minutes to your liking on each side. Remove from grill, season with pepper and allow to rest for a few minutes before slicing.

Barbecued broadbeans

Place on a hot barbecue and cook for about 3 minutes each side or until slightly scorched. You could do this on a ridged grill pan.

Zhoug

Handful coriander , chopped

Blend to a smooth sauce and season to taste.

2 little gem lettuce, separated into leaves

Arrange the lettuce on a platter.

Recipe

150ml double cream

Soak the gelatine in cold water for 10 minutes. Place the cream, milk, vanilla and sugar in a pan and simmer until the sugar has dissolved. Squeeze the water from the gelatine and add to the mixture and remove from heat. Cool to room temperature and fold in the yoghurt. Pour into 4 glasses and set in the fridge for a few hours.

Strawberry Jelly

200g strawberries chopped

Soak the gelatine in cold water for 10 minutes. Place the strawberries,sugar and cider in a pan and simmer until the berries are soft. Blend to a smooth puree and add the gelatine leaves. Pass through a sieve. Brush a plastic container with oil and line with cling. Pour in the jelly mixture. Allow to set in the fridge for a few hours. Remove from container and cut into squares.

250g strawberries, hulled and halved

Mix the strawberries and sugar well and leave for 10 minutes.

Recipe

8 boneless, skinless chicken thighs, sliced in 4

Place the chicken in a bowl. Mix the smoked paprika, mustard, garlic, sugar, onion granules salt and pepper together. Take a teaspoon of the mixture out for the corn and mix the rest thoroughly in with the chicken. Allow to marinate for a few hours in the fridge. Thread onto skewers. Alternatively you can rub the whole thighs with the spice mixture.

Cider spritz

Place in a pan and boil to reduce by half. Place in a spritz bottle if you have one.

Brush the kebabs with oil and grill for 3 minutes each side on high barbecue heat. Spritz or brush with the cider mixture as you grill and turn.

Grilled corn salad

Brush the corn with oil and season with salt. Grill until scorched all over. Remove niblets and season with the spice mix.

Chipotle Sour cream

Whisk together and serve on the side.

Recipe

Pineapple semifreddo with candied white chocolate and coconut crumb

Place the egg yolks, sugar, pineapple juice, lime juice and zest and cornflour in a saucepan and whisk until smooth. Place over heat and whisk constantly until thick . Spoon immediately into a bowl and add the pineapple puree. Allow to cool. Whip the cream and fold into the mixture.

Toasted coconut and burnt white chocolate crumb

Line a baking tray with parchment paper and set the oven to 140oc

Recipe

4 x 200g pork shoulder chops

Place the cider, water, salt, sugar, mustard seeds, garlic and rosemary in a pan and simmer until sugar and salt have dissolved. Cool completely. Place the chops in a container and cover with the brine. Cover and chill overnight. Remove from brine and pat dry on kitchen paper.

1 tablespoon oil

Boil the cider, Worcestershire, vinegar and honey until reduced by half.

Grilled apple and walnut salad

Quarter and core the apples and brush with oil. Cook on the barbecue or grill pan to scorch and soften. Peel the onions, ensuring root intact and then cut in half through the root and into 3 wedges from each half. Brush with oil and cook on the barbecue until scorched and softened. Season with salt and pepper.

Tonnato

125g tinned or jarred tuna, drained weight

Grilled asparagus

12 spears asparagus

Peel the bottom of the asparagus with a vegetable peeler and break off the rough part at the end. Bring a pan of boiling water to the boil and add the asparagus. Cook for a minute and drain well.

Spoon the tonnato, shave over some parmesan, add a few oregano or basil leaves and drizzle over a little more olive oil. Serve the asparagus on the side.

Crème Caramel with orange, date and sherry

Crème Caramel

500ml whole milk

Take 4 x approximately 200ml ramekins or 4 metal pudding bowls and place on a folded towel or blue cloth in a roasting tin. Set the oven to 130oc.

Orange,date and sherry salad

Peel the oranges with a serrated knife, including the pith. Segment the oranges by going in between the membranes and removing the segments. Squeeze the remaining juice into a pan and add the dates, vanilla, sugar and sherry. Bring to a simmer until the sugar has dissolved. Cool and mix in the orange segments.

4 x 175g fillets hake, scaled and pinboned

Place the water and salt in a pan and bring to a simmer until salt has dissolved. Cool completely then submerge the hake in the brine and leave for an hour. Remove and pat dry on kitchen paper.

Cucumber and dill veloute

½ cucumber

If you have a small melon baller, make about 20 balls out of the cucumber. If not, cut the cucumber in half lengthwise, then in half again. Scoop out the seeds and cut the cucumber into 1cm dice.

Dulse pickled shallots

2 shallots, peeled and sliced as thinly as you can

Bring the cider, water, sugar and dulse to boil until sugar has dissolved. Check seasoning and add the shallots. After an hour remove the dulse and shred finely. Add back to the shallots. When ready to use, drain off.

Chocolate buttermilk slab cake

Set the oven to 170c. Line a brownie tin with parchment paper. Place the sugar, chocolate, butter and water in a saucepan and cook gently until the chocolate and butter have melted. Cool

Raspberry ripple cream

100g frozen raspberries

Cook the raspberries and castor sugar for 5 minutes then press through a sieve. Cool. Whip the cream and sweeten with the sugar. Fold the raspberry puree through the cream.

To assemble

125g fresh raspberries

Cut the cake in half and spread two thirds of the cream on top. Place other chocolate half on top. Pipe the remaining cream on top and add raspberries. Scatter over the dehydrated raspberries, add a few leaves of mint or angelica and serve.

400g haloumi, cut into 12 slices

Butter the bread on both sides. Arrange the haloumi over 4 slices and scatter over half the hard cheese. Place the other slice on top. Place in a grill pan or large frying pan and sprinkle some of the hard cheese on top. Cook for a couple of minutes then flip and sprinkle the rest of the cheese on top. Cook until golden and crisp on both sides.

Tzatziki

Cut the cucumber in half lengthwise and scoop out the seeds.