Slow-Roasted Lamb shoulder with Dates and Capers
Delicious served with a fresh yoghurt dip like tzatziki, slow roasted tomato and herb couscous and a green vegetable or salad. I like to finish the greens with a scattering of pomegranate seeds and crumbled feta for a bit of freshness and contrast.
Leftover Roast Chicken in a Warming Thai Coconut & Lemongrass Broth
Thai coconut and lemongrass soup is one of my favourite ways to use up leftover roast chicken.
Pickled Chillis
Pickles are great to make because they’re quick, cheap, and full of flavour.