ROSEMARY & GARLIC ROASTED LAMB WITH ARTICHOKES & OLIVES

This stunning traybake delivers on all fronts: the artichokes, olives and lamb work beautifully together, while the cannellini beans soak up all the wonderful flavours from the tin at the end. Perfect for easy entertaining. If you’re prepping in advance, just stick everything in the tin, pop it into the fridge and take it out 15 minutes before you’re ready to cook, bearing in mind that if it’s all super cold, it’ll take a little longer in the oven.

SERVES 4

PREP: 10 MINUTES

COOK: 20-25 MINUTES

H 350g cherry tomatoes on the vine

H 1 x 290g jar of artichokes, drained, plus 1 tbsp oil from the jar

H 165g pitted black olives

H 8 free-range lamb loin chops (allow 150g-200g lamb per person)

2-3 sprigs of fresh rosemary leaves, finely chopped

H 2 cloves of garlic, crushed

H 1 tsp sea salt flakes

H 1 x 400g tin of cannellini beans, drained and rinsed

H 1 lemon, juice only

H a handful of fresh basil or flat-leaf parsley, chopped

HStep 1 Preheat the oven to 200C/180C fan/gas 6. Tip the cherry tomatoes with their vines, the artichokes and olives into a roasting tin.

Step 2 Rub the lamb chops with the artichoke oil, then scatter them with the rosemary, crushed garlic and a pinch of salt before nestling them in the tin.

Step 3 Transfer to the oven and bake for 20 minutes for lamb that is blushing pink. If your steaks are quite thick, leave them in for a little longer, just under 25 minutes.

Step 4 Stir the cannellini beans and lemon juice through the tomatoes and olives. Leave the steaks to rest for 5 minutes before scattering over the basil or parsley and serving hot.

CHANGE IT UP Think your guests won’t like lamb? Follow the recipe above but with chicken breasts, leaving them in the oven for 25-30 minutes, until cooked through.

€4, ikea.ie

If you want to get your 2020s off to a roaring start, The Twelve Hotel in Galway has the perfect night out to recapture the glorious style and elegance of the last century. A onenight-only speakeasy will channel the dynamism of the 1920s, when the secrecy of Prohibition battled with the indulgence of innovation and glamour.

Four major Irish cocktail talents – Aaron Mulligan from one of the hottest speakeasy bars in the country, Shaky Bills; Kevin Hegarty of Arthur Maynes in Donnybrook; MeKayla Roy of Galway’s Tribeton; and The Twelve’s own in-house mixologist Simon King – will serve interesting and quirky takes on classic Prohibition-era drinks. There will also be live music from a swing band.

Speakeasy at The Twelve on January 18 has no cover charge (cocktails will cost from €9-11) but as space is extremely limited, bookings are essential and available at westrestaurant.ie.

Overnight stays are also available in one of The Twelve’s deluxe rooms for €130 bed and breakfast for two inclusive of a complimentary cocktail each, visit thetwelvehotel.ie.