Lamb and Herb Meatballs with Orzo Pasta.

 

To make the meatballs add a bunch of mixed herbs - chopped very finely (I used parsley, mint, orgegano, marjoram, rosemary, sage and chives), to the minced lamb along with a pinch of chilli flakes a couple of grated or finely chopped garlic cloves, a teaspoon or two of ground cummin, a dash of lemon juice, salt and pepper then mix thoroughly - the best way to do this is with your hands and when you think you have done enough keep going a little longer.

Form the mince and herb mix into meatballs by rolling in the palm of your hands then set aside in a fridge to firm up.

Add chopped carrot, onion and celery to a pan with a little oil and fry on a medium low heat until the onions are translucent. Season with salt and pepper and add a small amount of chili flakes. 

Add a dash of wine and increase the heat to burn off the alcohol the add the orzo pasta and cover with water. Bring it up to the boil and then reduce to a simmer (you may need to add more water as the orzo cooks and asorbs the water).

About ten mins before the pasta is cooked start to fry the the meatball in a sperate pan until they are coloured all over and cooked through.

While the meatballs are cooking add chopped cavolo nero and chopped parsley to the pasta pan and cook through (kale or any other seasonal green such as spinach would work just adjust the cooking time to suit the leaf).

Serve in a bowl with the meatballs on top.

Mackerel with Beetroot Remoulade and Wilted Beetroot Leaves.

 

Cut raw beetroot into matchsticks and dress with mayonaise, grain mustard, olive oil, salt, pepper, balsamic vinegar, a squeeze of lemon juice, chopped chives and leave to infuse.

Add some oil and a small amount of butter to a pan, season the mackerel and fry skin side down.

When two thirds cooked place in a pre heated oven to finish cooking.

While the mackerel is cooking place young tender beetroot leaves into a pan with a tiny splash of water and on a med/low heat wilt down.

Dress with olive oil, white wine vinegar and season with salt and pepper.

Plate the three elements and scatter the mackerel with some chopped chives and serve.

Asparagus with Romesco Sauce.

 

To make the sauce add some roasted peppers to a blender with a garlic clove, red chilli flakes, tomato puree, smoked paprika, sherry vinegar, a glug of extra virgin olive oil and some bread crumbs and blitz to a smooth paste.

Crush some roasted hazel nuts in a mortar and pestle to the desired consistancy (you can blitz them with all the other ingredients if you dont want texture) and mix in, season and loosen with a little more oil if need be.

Serve on freshly cooked asparagus spears.

You can also choose to roast fresh red peppers, chillis, garlic (use more cloves) and tomatoes in the oven tossed with a little oil before adding to a blender with the other ingredients.