LAMB STEAKS CATALAN WITH GREMOLATA SQUASH TATIN WITH HARISSA BUTTER

BARBECUE paradise, for me, consists of garlicky, slightly charred lamb steaks: heady with rosemary, sizzling on the outside and pink in the middle. But you can cook them on a really hot griddle or teppanyaki, or in a heavy frying pan. Get your butcher to cut the steaks from the heavy end of the leg, straight across the grain of the meat, either in round steaks with the bone in the middle, or half steaks without the bone. The main thing is that they should be at least half an inch thick. SERVES 4 3 garlic cloves, crushed 3 sprigs rosemary, leaves picked and finely chopped 3 tbsp olive oil Salt and pepper, to season 4 lamb steaks on the bone, about 1.5cm thick

Vegetable oil, for greasing For the gremolata

2 tbsp flat-leaf parsley leaves, chopped

Finely grated zest and juice of 1 lemon 2 fat garlic cloves, crushed 2 tbsp olive oil, plus extra for greasing ½ tsp salt ½ tsp black pepper MIX the garlic, rosemary and olive oil in a bowl, season with salt and pepper and add the lamb steaks. Cover the meat well and leave to marinate overnight, or for at least an hour, in the fridge. Meanwhile, make the gremolata by simply combining the ingredients. Next, dip a screw of kitchen paper in oil and use to grease a griddle pan or heavy frying pan. Get this really hot, then add the lamb steaks, along with any marinade that sticks to them. Griddle the steaks for three to four minutes without moving them (shifting them around spoils the griddle marks, while constantly lifting them to peer at the undersides allows them to cool and prevents them browning). When the tops of the steaks begin to look moist because the juices are being forced up through the meat, turn them over to grill the other side for a few minutes. If you want medium-rare meat, the steak should feel firm, but not rigid, when pressed with a finger or tongs. Remove from the heat and allow to rest for a few minutes. Serve with the gremolata.

PRUE SAYS: If the lamb steaks are nice and thick and cut evenly, three to four minutes per side should give you a medium-rare steak. Allow three minutes per side for rare, and six for well done. If well-done steaks are getting too brown, move them to the edge of the barbecue or lower the heat under the pan for the final minute or two on each side.

IF YOU like American pumpkin pie, you’ll love this. It’s a savoury dish that’s a bit sweet, but spicy, too, and huge fun to make. SERVES 6

1 butternut squash (about 800g), peeled and cut into 2-3cm (1in) rounds 1 tbsp coriander seeds 1 tbsp thyme leaves 3 tbsp olive oil Salt and pepper, to season 40g salted butter 1 tbsp maple syrup 1 tsp cumin seeds 2 tsp harissa paste 500g all-butter puff pastry Small handful of mint leaves, to serve HEAT the oven to 220c/fan 200c/ gas 7. Put the butternut squash in a large roasting tin, seeds and all. Add the coriander seeds, thyme and 2 tbsp of the oil, then mix well. Spread out evenly and season with salt and pepper. Roast for 25 minutes, turning half way through. Meanwhile, put the remaining olive oil, along with the butter, maple syrup and cumin seeds, in a 24cm ovenproof frying pan over a medium heat. Heat, swirling until bubbling, for about a minute, then remove from the heat and add the harissa paste. Arrange the roasted squash slices flat on the base of the frying pan, on top of the mixture. Use all the slices, adding a second layer if needed. Allow to cool slightly. On a lightly floured surface, roll out the pastry until it is about 4mm thick and large enough to cover the frying pan. Using the rolling pin to pick up the pastry, carefully drape it over the squash, letting the edges overhang the sides of the pan. Trim off the excess pastry with scissors, leaving about 1cm all the way round, to allow for ‘shrinking’ as it cooks. Tuck the overhanging pastry down between the squash and the frying pan. Make a few slits in the pastry to allow steam to escape. Bake for 30 minutes, until brown, then leave to cool for ten minutes. Place a lipped serving plate upside down over the pastry then, using oven gloves, carefully flip the whole thing over. Remove the pan, replacing any escaped slices of squash if needed. Scatter with the mint leaves and serve.

PRUE SAYS: If you want to use ready-rolled puff pastry, you will need two boxes for this. It needs to be a little colder than room temperature when you roll it, but not too rigid. Place one sheet on top of the other, then roll out. If the butternut squash is too juicy, it may not caramelise. You could cheat by heating a tablespoon of sugar with a splash of lemon juice or vinegar, swirling over a high heat, until you have a bubbling caramel, which you can then pour over the finished tart.