Orange & Chorizo
1. Chop up the chorizo into chunks, and fry it in a little bit of olive oil until it just starts to crisp up. Save the oil in the pan.
2. Cut the peel off the oranges and dice them into chunks
3. If you remember (I never do), toast the sunflower seeds in a small pan
4. Toss everything together in a big bowl, and drizzle with the leftover oil from the pan.
Lamb & Beetroot
1. Mix together the rosemary, garlic, brown sugar, mustard, yoghurt orange zest and a splash of olive oil in a bowl, and season with a generous grind of salt & pepper.
2. Slather the meat in the marinade, and let it sit for a few hours (covered) or overnight in the fridge.
3. Peel the beetroot (wear gloves!) and boil them in salted water until tender.
4. Now is a great time to preheat the BBQ grill to smoking hot.
5. Slice the beetroot into wedges, and fry in a hot pan with olive oil & the red onion until crispy and caramelised. You can throw the walnuts in as well to get them nice and warm.
6. Sear the lamb on the BBQ with the lid down. As it’s boneless, you can unroll it on the grill so that it’s relatively thin, and it will cook quite quickly. The goal is to get the outsides nice and crispy without overdoing the middle – this will finish cooking through while you rest the meat.
7. Rest the lamb for 5-10 minutes while you assemble the beetroot, onion & walnuts on a big plate or chopping board.
8. Slice the lamb thinly and serve over the beetroot, and drizzle with any leftover juices from the beetroot pan.
Potato & Lentil
1. Simmer the lentils with the onion halves, thyme, bay leaves and a good bit of salt in 4 cups of water, until they’re just starting to soften. Drain (throwing out the extra bits) and put the lid on to keep it warm.
2. Meanwhile, chop up the potatoes and boil them in salted water until they’re soft in the middle (without losing their shape), and keep warm.
3. Soak the chopped onion in the red wine vinegar for a few minutes, then mix in the garlic, mustard, spring onion and the olive oil. Season well with salt & pepper
4. Pile it all together in a big bowl and garnish with coriander and/or parsley.
