Lightly spiced, then pan-roasted, and finished in the oven, this tender cut perfectly matches a couscous full of little treats and a vibrant green chermoula.

I love stuffing a vegetable — it is very much a Mediterranean pastime. This iteration of the stuffed aubergine is vaguely Greek-inspired and utterly delicious.

What a glorious thing to behold. A rolled saddle of lamb — the meat lean, tender and blushing pink with a sumptuous coating of fat, rendered to perfection.

An easy checklist of quality ingredients that we all know go well together, but it is not until you actually eat it that you discover just how delicious it is.

Good quality lambs’ liver is a real joy, and very little needs doing to it in order to achieve excellent results! My favourite go-to is to pat-dry and dredge lightly in seasoned flour and briskly fry in foaming butter containing a fistful of fresh sage leaves.

This recipe is a winner and while the two-day marinade requires patience, good things come to those who wait.

Ever think that it’s time to give roast potatoes a rest, for at least a week? If these thoughts have been in your head, try this recipe for a pleasing change.

It’s never too late in the year to barbecue. I’ve yet to cook Christmas lunch on mine but New Year’s Eve dinners at home have often seen the barbecue fired up.

In the Eastern end of the Mediterranean lamb cooked over wood and charcoal is a natural part of life. The effect that the smoky heat has on marinated and spiced lamb gives a finished result of char, sweetness and spice that takes some beating.

The colours and tastes of spring and summer collide in this beautiful, fresh and elegant recipe. Juicy and tender rack of lamb is served with a bright and refreshing salad made with heirloom tomatoes, broad beans, runny honey, and lemon juice.