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BEDEVILLED EGGS AVOCADO BRUSCHETTAS

SLOW-ROAST LAMB SHOULDER OR GOAT’S CHEESE AND RED ONION FILO PARCELS BUTTER-ROAST POTATOES HONEYED BLANCHED CABBAGE CREAMED SPINACH

LEMON AND ALMOND MERINGUE ROULADE

BEDEVILLED EGGS

Make and fill the eggs up to a day ahead and then bring to room temperature to serve.

Preparation 15 minutes Cooking about 12 minutes Makes 16 8 MEDIUM EGGS

1 TSP DIJON MUSTARD

4 TBSP MAYONNAISE

1 TSP WHITE WINE VINEGAR

2 PINCHES PAPRIKA, PLUS EXTRA TO GARNISH

1 TBSP FRESHLY CHOPPED CHIVES, PLUS EXTRA TO GARNISH

1 Put the eggs in a pan and cover with cold water. Bring to the boil, then simmer for 7 minutes. Drain and run under cold water to cool.

2 Peel and halve the eggs. Scoop the yolks into a bowl and arrange the whites hole-side up on a platter.

3 Mash the yolks with a fork, then mix in the remaining ingredients and season to taste.

4 Pipe (or use teaspoons) to fill the whites with the yolk mix. Garnish with paprika and chives and serve.

AVOCADO BRUSCHETTAS

For vegetarians, omit the Parma ham and check that the pecorino is veggie-friendly.

Preparation 25 minutes Cooking about 15 minutes Makes about 10 1 X 125G PART-BAKED BAGUETTE

2 RIPE AVOCADOS

1 TSP LEMON JUICE

1 TSP OLIVE OIL

3-4 PARMA HAM SLICES PECORINO CHEESE SHAVINGS, TO SERVE

1 Preheat the oven to 200°C (180°C fan oven) gas mark 6. Slice the baguette diagonally into 1½cm slices. Arrange on a baking sheet and toast in the oven for 10-12 minutes, turning midway through, until the slices are crisp and lightly golden. Cool completely.

2 Meanwhile, halve the avocados. Scoop the flesh into a bowl and roughly mash. Mix in the lemon juice and season to taste. Set aside.

3 Heat the oil in a large frying pan and add the Parma ham. Fry until golden and crisp; set aside to cool on kitchen paper, then cut into pieces.

4 To serve, spoon the avocado mixture onto the toasts and top with slivers of Parma ham and a shaving or two of cheese.

BUTTER-ROAST POTATOES

Roasting the potatoes in butter rather than oil adds extra crunch and flavour.

Preparation 15 minutes Cooking about 1 hour 45 minutes Serves 8 1.5KG MARIS PIPER POTATOES, PEELED AND CUT INTO CHUNKS 5 FRESH THYME SPRIGS

75G BUTTER, SOFTENED

½-1 TSP DRIED CHILLI FLAKES, TO TASTE

1 Preheat the oven to 170°C (150°C fan oven) gas mark 3. Put the potatoes into a pan of cold, salted water. Cover, bring to the boil, then simmer for 8 minutes.

2 Meanwhile, strip the leaves from the thyme into a small bowl and mix in the butter, chilli flakes, 1 tsp salt and lots of freshly ground black pepper.

3 Drain the potatoes and leave to steam dry in the colander for 5 minutes. Toss in the colander a few times to rough up the edges, then transfer to a large roasting tin. Toss through the butter mixture.

4 Roast in the oven (ideally above the lamb if sharing an oven) for 1¼-1½ hours, turning and basting occasionally until golden. Transfer to a warmed serving dish.

HONEYED BLANCHED CABBAGE

Cooking cabbage this way helps to keep its green colour and crispy bite.

Preparation 15 minutes Cooking about 5 minutes Serves 8 550G POINTED SPRING CABBAGE 25G BUTTER

1½ TSP CARAWAY SEEDS

1 TBSP RUNNY HONEY

15G PISTACHIOS, ROUGHLY CHOPPED

1 Bring a large pan of salted water to the boil. Trim and discard the base of the cabbage and slice the rest into bite-sized pieces. Fill a large bowl with iced water.

2 Add the cabbage to the pan (pushing it under the water as much as possible), then simmer for 1½ minutes.

3 Drain the cabbage and add to the iced water. Leave for a few minutes, then drain well and pat dry with kitchen paper.

4 To serve, melt the butter in a large frying pan, add the caraway seeds and toast for 1 minute. Add the honey, blanched cabbage and plenty of seasoning. Heat through, then check the seasoning. Transfer to a warmed serving dish and scatter over the pistachios.

SLOW-ROAST LAMB SHOULDER

This meltingly tender lamb is a luxurious yet simple way to feed a crowd. Preparation 20 minutes Cooking about 4 hours 10 minutes Serves 8 4 TINNED ANCHOVY FILLETS, CHOPPED

FINELY GRATED ZEST OF 1 LEMON

3 FRESH ROSEMARY SPRIGS, LEAVES PICKED AND CHOPPED 2 TBSP OLIVE OIL

2 KG LAMB SHOULDER (ON THE BONE)

1 LARGE ONION, CUT INTO THICK RINGS (LEAVE SKIN ON) 5 GARLIC CLOVES (IN THEIR SKINS)

FOR THE GRAVY

2 TBSP CORNFLOUR

100ML WHITE WINE

SMALL HANDFUL FRESH MINT

1 Preheat the oven to 220°C (200°C fan oven) gas mark 7. In a small bowl, mix together the anchovy fillets, lemon zest, rosemary, oil and plenty of seasoning. Lay the lamb shoulder on a board and score the fatty side well with a sharp knife. Rub the marinade all over.

2 Put the onion slices and garlic into a roasting tin (just large enough to hold the lamb). Lay the lamb on top (scored-side up) and cover the tin with foil. Turn the oven down to 170°C (150°C fan oven) gas mark 3. Slowroast for 4 hours, removing the foil for the last 45 minutes to brown. It’s ready when you can easily shred the meat off the bone with two forks.

3 Transfer the lamb to a board and cover again with foil while you make the gravy (it can rest happily for up to 45 minutes).

4 Pour off most of the fat from the roasting tin (leaving behind the onions and garlic). Whisk in the cornflour, then the wine and mint (stalks and all). Bring to the boil, whisking frequently (and squishing the vegetables), until the gravy thickens. Add 200ml water and simmer until the gravy reaches the desired consistency. Strain, then check the seasoning. Serve with the lamb.

GOAT’S CHEESE AND RED ONION FILO PARCELS

This vegetarian option is easily multiplied according to the number of non-meat-eating guests.

Preparation 15 minutes Cooking 14 minutes Serves 1 1 SHEET OF FILO PASTRY (28CM X 38CM) OIL, FOR BRUSHING

1 TSP RED ONION MARMALADE

1 X 100G GOAT’S CHEESE ROUND

A FEW CHOPPED WALNUTS

A FEW FRESH THYME LEAVES,

A PINCH OF LEMON ZEST

1 Preheat the oven to 200°C (180°C fan oven) gas mark 6. Cut the filo sheet into four equal pieces. Brush the top of each piece with oil, then stack (oil-side down) on a baking sheet – rotating the slices so that they don’t overlap completely.

2 Spoon the red onion marmalade on to the centre and top with the goat’s cheese, a few chopped walnuts, thyme leaves, a little lemon zest and some seasoning.

3 Pinch together the pastry sheets to cover the cheese (making a parcel) and cook in the oven for 12-14 minutes until golden. Serve immediately.

CREAMED SPINACH

A seasonal side dish that’s delicious served with lamb. Preparation 20 minutes Cooking about 20 minutes Serves 8 25ML OLIVE OIL

1 ONION, FINELY CHOPPED 500G SPINACH

2 TBSP PLAIN FLOUR 300ML MILK

½ TSP FRESHLY GRATED NUTMEG 100ML DOUBLE CREAM

1 Heat the olive oil in a medium pan and gently cook the onion, covered, for 15 minutes until softened.

2 Meanwhile, put half the spinach in a colander in the sink and pour over a kettleful of boiled water. Leave until cool enough to handle. Firmly squeeze out any liquid, then put the spinach on a board. Repeat with the remaining spinach and roughly chop.

3 Stir the flour into the onion pan and cook for 30 seconds. Take the pan off the heat and gradually stir in the milk. Season. Return the pan to the heat. Cook, stirring constantly, until the sauce thickens. Simmer for 2 minutes to cook out any floury taste.

4 Add the spinach, nutmeg and cream. Heat through and check the seasoning. Serve.