Tsatziki is an entire Greek summer on a plate and goes with anything: bread, roasted vegetables, meat and pita.
1 cucumber (English cucumber is perfectly fine) – 125ml grated and 83ml cut into small cubes 250ml yoghurt 1 clove of garlic, minced juice of 1 lemon 2,5ml salt olive oil
Cut the cucumber in half lengthwise. Scoop out the seeds with a teaspoon. Grate the cucumber on the coarse side of a box grater – you need about 125ml when measured. Now finely dice enough cucumber so that you have about 83ml. Add the cucumber, yoghurt, garlic, lemon juice and salt to a mixing bowl and stir together. Refrigerate for 30 minutes or stand at room temperature so that the flavours can develop. Spoon the tsatziki into a bowl and drizzle with olive oil before serving. Keep any leftover tsatziki covered in the refrigerator.
1,5litre vegetable stock 750g frozen peas 250g broccoli 300g baby spinach 60g almond meal grated zest and juice of 1 lemon a small handful of mint leaves plain yoghurt, to serve
Pour the stock into a large saucepan and bring to a boil. Add the peas and broccoli and simmer until the broccoli is tender – about 5 minutes. Add the spinach leaves, almond meal, lemon zest and juice and mint and simmer for another 2 minutes. Season the soup with salt and pepper. Taste the soup and adjust seasoning if necessary. Blend the mixture with a stick blender until smooth. Simmer the soup for another 2 minutes, spoon into serving bowls and serve with a dollop of yoghurt.
This is an effortless way of cooking up delicious, succulent lamb and may be prepared a day ahead and re-heated prior to serving.
one leg of lamb, bone in a whole head of garlic salt 1 x 340ml French Salad Dressing, store bought
Preheat your oven to 160℃. Place two large pieces of aluminium foil, one on top of the other on a work surface. Place the lamb on the foil and lift the foil and lamb into a roasting dish. Salt the lamb and slice the head of garlic in half horizontally. Place the garlic on the lamb. Pour half the salad dressing over the lamb, flip it around and pour the rest of the bottle over the meat. Cover the lamb with the foil and place it in the oven. Cook for 5 hours. Take the roasting tin from the oven and allow it to cool for about 30 minutes. Remove the foil, leaving the lamb, garlic, fat and any cooking liquids in the roasting tin. Squeeze the garlic out and mash it with a fork. Now pull the meat apart with two forks and remove the bone. Mix/massage the pulled meat, fat and cooking juices. Serve the meat warm or at room temperature.