Remove as much fat from a smallish leg of lamb as possible; don’t worry if the meat starts to come undone.
Skoosh six cloves of garlic, a good handful of rosemary leaves, a teaspoon of sea salt, the juice of half a lemon and a tablespoon of olive oil and honey in your mini-chopper.
Rub the mixture into the leg of lamb and leave covered at cool room temperature for 4-6 hours. A lidded oval Pyrex is ideal for this. Then put into a warm oven (160 – 170 degrees) with a few sprigs of thyme and rosemary and half a bottle of disappointing white wine for four hours. Two hours in, add some new potatoes. Stir them every half hour or so, adding a drizzle of honey if you feel like it, or turning the oven up if nothing much is happening.
When the knife goes in easily, take the meat out to rest in foil, turn the oven up, and let the potatoes frazzle a bit with the lid off for 15 – 30 minutes.
Introducing the most perfect toastie and latte ever.
This is a ten minute wonder, inspired by (or rather, totally copied from) my friend, Andrea.
The five minute marinade
You’ll need to chop a few rosemary leaves (we’re talking less than a teaspoonful when chopped) and a small clove of garlic, and rub them into 250g finely sliced chicken breast with the zest of a lemon (don’t use the juice yet – you’ll need it later), a little salt and black pepper and two tablespoons of olive oil.
Leave this to marinate while you drop 100-150g rocket leaves into a bowl and sprinkle through about 30g Gran Padano. You’ll want about 30g more cheese to add at the end.
Heat up a frying pan to very, very hot, then fry the chicken until just golden (about 5 minutes). Test your fattest piece to check that it’s cooked through before discarding the oil and tossing the chicken into the salad.
Sprinkle with lemon juice, good olive oil and more cheese.