The Greenest Curry

1 x 400 ml can coconut milk

1 x 400 ml can coconut cream

½ pineapple, chopped into

bite-size pieces

8 chicken thigh fillets

2 tbsp fish sauce

1 tsp ground white pepper

1 zucchini, sliced

2 carrots, sliced

½ cauliflower, cut into florets

1 cup spinach

juice of 1 lime, extra wedges to serve

crispy onions and coriander leaves

to serve

1.5 kg lamb leg, slashed

600 g chat potatoes

8 cocktail onions or eschallots,

halved and peeled

2 pieces sweet potato, chopped the

same size as the chat potatoes

1 litre chicken stock

4 bay leaves

rosemary sprigs

Combine all marinade ingredients together in a bowl. Pour over lamb in a roasting tray and marinate for at least 1 hour or even better overnight!

Place potatoes, onion and sweet potato in a stockpot and cover with stock. Top up with water to just cover and add bay leaves and a sprig of rosemary. Bring to the boil and cook for a further 15 minutes or until veg is cooked through. Drain into a saucepan reserving the stock. Add veg to the roasting tray with 1 cup of stock (freeze or chill remaining for another recipe) and toss in excess marinade from the lamb.

All of the above can be done the day before!! I like to cover and transfer my prepared roasting tray to the fridge at this stage and leave it overnight. Then pull it out for 1 hour before roasting. Arrange racks so you have one on the bottom and one on the centre rung of the oven. Preheat your oven to 200°C. Place lamb leg onto the middle rack and the roasting tray of vegetables underneath to catch all the excess cooking juices. Roast for 1 hour and 10 minutes, adding an extra 15 minutes per 500 g of extra meat.

Remove meat from the oven and stand for 15 minutes to rest before carving. Keep veg cooking until ready to serve. Meanwhile, for the mint sauce combine all ingredients in a bowl and stand to infuse.

For the salad, cover beans and peas with just-boiled water from the kettle and stand for 5 minutes to soften. Drain and refresh under cold water. Toss in a bowl with cos, celery, feta, oil and 2 tbsp of the mint sauce mixture. Season to taste.

Carve the lamb and return to hot roasted vegetables. Serve with mint sauce and crunchy green salad alongside.