All recipes serve 4

All recipes serve 4

ROAST RACK OF LAMB, BULGUR AND TZATZIKI

1 rack of lamb (allow three to four cutlets per person) at room temperature

2 large cups bulgur

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2 tbsp each chopped parsley, mint, chives and chervil

olive oil

juice of one lemon

Half a cucumber, deseeded and thinly sliced

200ml yoghurt

2 tbsp roughly chopped mint

1 garlic clove, peeled and finely chopped

Season the lamb generously with salt and pepper and roast it in a preheated oven, 200 degrees/gas six for 20 minutes. Remove and allow it to rest in a warm place.

Pour the bulgur into a saucepan and cover with boiling water. Simmer for five minutes and then drain. Rinse with cold water and squeeze out as much moisture as you can. Add the juice of the lemon, stir and leave to infuse for a few minutes. Stir in four tablespoons of olive oil, then the herbs.

Roughly chop the cucumber and add to the yoghurt along with the garlic, mint and salt to taste. Serve the lamb with the bulgur and the tzatziki.

TABBOULEH

100g bulgur

juice of two lemons

50ml olive oil

2 large bunches flatleaf parsley

2 large bunches mint

1 red onion, peeled and finely chopped

4 tomatoes, deseeded and diced

half a cucumber, deseeded and roughly chopped

Soak the bulgur in cold water for 15 minutes, rinse and squeeze out as much water as you can. Alternatively, pour boiling water over it, simmer for five minutes, drain and rinse in plenty of cold water and then squeeze the moisture out. Add the juice of the lemons and season with salt and pepper and set aside for five minutes.

Add the oil. Finely chop the herbs and add along with the vegetables. Just before serving, check seasoning and you may need more lemon juice.

ROAST JOHN DORY, SPICED BULGUR PILAFF AND BEETROOT RELISH

1 onion, peeled and chopped

olive oil

500g bulgur

1 tsp each ground cumin, coriander, turmeric and ginger

1 400g tin chopped tomatoes

4 John Dory, trimmed

plain flour

400g cooked beetroot, diced

1 small red onion, peeled and finely chopped

2 tbsp finely chopped parsley

zest and juice from one lemon

1 garlic clove, peeled and finely chopped

Gently sauté the onion in four tablespoons of olive oil for 10 minutes, or until softened. Add the bulgur and continue to cook for a further two minutes, stirring frequently. Add the spices and cook for two minutes more, or until the spices lose their raw aroma. Add the tomatoes and 350 millilitres of water. Bring to the boil, season, turn down the heat and simmer for 15 minutes, uncovered. You may need a little more water towards the end of the cooking. Remove from the heat and set aside for 10 minutes, covered with a clean tea towel.

Preheat the oven to 220 degrees/gas seven. Rinse the John Dory and lightly dust in seasoned flour. Put four tablespoons of olive oil in a roasting tin, gently turn the fish so they are well coated and roast for 10-15 minutes, or until cooked.

Combine the beetroot, red onion, parsley, zest and juice of the lemon and the garlic with four tablespoons of olive oil. Toss well and serve with the fish and pilaff.

LAMBS' KIDNEY KEBABS, TOASTED BULGUR, YOGHURT AND CHUTNEY

300g lamb fillet, cut into 2cm cubes

4 lambs' kidneys, halved and trimmed

olive oil

1 tsp ground cumin

2 garlic cloves, peeled and crushed with a little salt

4 cloves

4 cardamom pods

1 stick cinnamon

500g bulgur

4 tbsp yoghurt

1 jar good quality chutney

2 lemons, trimmed

Combine the lamb fillet, kidneys, four tablespoons of olive oil, the cumin and garlic. Season with salt and pepper and set aside for an hour or overnight in the fridge. Thread on to skewers.

Heat three tablespoons of oil and when it is hot add the cloves, cardamom pods, and cinnamon. Cook for a minute or until they start to colour and then add the bulgur. Coat in the oil, cook for two minutes and then add salt and enough water to cover generously. Bring to the boil, cover and cook for five minutes (check there is enough water), remove from the heat and set aside for five minutes, with the cover still in place.

Grill or chargrill the skewers for three to four minutes on each side or until the meats are done to your liking. Serve with the pilaf, yoghurt, a good scoop of chutney and half a lemon each.