Lamb Sosaties

Heat the oil in a frying-pan and saute the onion rings (and green pepper blocks, if using) until very lightly cooked – make sure the onion rings remain intact. Drain them on absorbent paper.

Beef Tagine

Mix all the spice rub ingredients together in a small bowl. Put the beef into a large bowl, massage it with the spice rub, then cover with cling film and put into the fridge for a couple of hours – ideally overnight – that way the spices really penetrate and flavour the meat.

Cottage Pie

To a large, deep frying pan, add enough oil to cover the base and heat. Sautée the onion, carrots and garlic until the onion is translucent but not browning. Add the garlic and beef mince and continue to cook until the mince is browned and almost cooked.

Spicy Lamb Cutlets

Preheat the oven to 200°C/400°F/gas 6. Drizzle the cutlets with olive oil and sprinkle over a pinch of salt, the black pepper, chilli and the thyme leaves. Give the cutlets a good rub to massage in the flavours, then put to the side.

Moroccan Lamb Shank Tagine

In a very large heavy-bottomed pot (I had to use two as none of mine were large enough to hold all the ingredients!), heat half the olive oil. Add the chopped celery, onion, carrot, garlic and spices. Fry for a few minutes to soften.

Lamb Bunny Chow

Cube the meat and slice the onion; peel and dice the tomato. Heat the oil and add the cinnamon stick, cardamom pods, onion and curry leaves. Fry until the onion is light golden brown in colour.