Take Sunday lunch to a whole new level.
RECIPES, PHOTOGRAPHY AND STYLING BY NICO GHIRLANDO
Indian-spiced roast leg of lamb
● 1.5kg lamb shoulder
FOR THE MARINADE
● 2 tbsp ground cumin
● 1 tbsp ground coriander
● 2 tsp ground turmeric
● 1 tbsp chilli powder
● 1 tbsp dried mint
● 1 tbsp amchoor powder (dried mango)
● 2 tsp garlic powder
● 2 tsp mustard seeds
● 2 tsp dried fenugreek
● 40g ghee (or melted butter or a neutral oil)
● 3 tbsp natural yoghurt
● Sea salt and black pepper
FOR THE RICE
● 200g basmati rice
● 325ml coconut milk
● 25g flaked almonds
● 50g pistachios
● 75g sultanas
1 Mix the marinade ingredients together and liberally rub all over the lamb. Put the lamb in an oven dish, lightly cover and put in the fridge for at least four hours, but preferably overnight.
2 Remove the lamb from the fridge an hour before cooking. Cook at 180°C/350°F/gas mark 4 for two and a half hours, then leave to rest for 30 minutes (a guide to cooking times for lamb is 40 minutes per 500g, plus an extra 40 minutes).
3 Thoroughly rinse the rice and put in a heavy-bottomed saucepan with the coconut milk, water and a pinch of salt. Cover tightly with a lid, bring to the boil and reduce to a low simmer for ten minutes.
4 Remove from the heat, take the lid off and lay a sheet of kitchen paper over the top, then replace the lid. Leave to steam off the heat for 20 minutes.
5 Transfer the rice to a serving bowl, gently stir in the almonds, pistachios and sultanas, and serve alongside the lamb. Great served with some tandoori-spiced roast cauliflower florets.
Middle Eastern-spiced roast chicken with couscous, roast peppers and cucumber
● 1.75-2kg whole chicken
● 2 tbsp olive oil
● 20g za’atar
● 3 red peppers
● 250ml chicken/veg stock
● 200g couscous
● 40g parsley, finely chopped
● 1 tbsp dried mint
● 1 lemon, juice and zest
● 2 tbsp olive oil
● 1 cucumber
● 1 tsp sumac
● Cumin seeds
● Sea salt
1 Season the inside of the chicken with salt. Then mix the olive oil with the za’atar to make a paste and liberally coat the chicken with it.
2 Slice the red peppers and discard the seeds.
3 Lay the chicken on top of the peppers in a roasting tray and roast for one hour at 180°C/350°F/gas mark 4, until the juices run clear from where the thigh joins the body.
4 Leave the chicken to rest, covered with foil, for half an hour.
5 Bring the stock to the boil and add the couscous. Turn off the heat and cover, then leave for five minutes.
6 Add the parsley, mint, lemon juice and zest to the couscous. Add the oil, taste and adjust the seasoning.
7 Slice the cucumber, season with a little salt and sprinkle the sumac and cumin seeds on top. Serve th
