Lamb Kebabs

• 2kg neck end of lamb
• 2 tbsp chopped fresh rosemary
• 2 small onions, finely chopped
• 6 garlic cloves, finely chopped
• 600 ml red wine
• freshly squeezed juice of 2 lemons
• 150ml olive oil
• sea salt & black pepper

1. Remove any large fat pieces from your lamb. Cut into 2.5cm cubes. Place the meat in a non-metallic dish and add all your ingredients.
2. Toss well and leave to marinate for at least 2 hours, although it is a good idea to prepare your meat in advance and leave to marinate in the fridge overnight.
3. Thread the lamb onto metal or wooden skewers (remembering to soak the wooden skewers for 1 hour beforehand). Prepare your barbecue or grill and allow to cook for 10 minutes, turning and basting from time to time.

Couscous Salad

• 600g couscous
• 12 tbsp olive oil
• 900ml chicken or vegetable stock
• 6 tbsp chopped fresh parsley
• 12 tbsp chopped fresh mint
• 3 red onions peeled & finely chopped
• 300g flaked almonds, toasted

1. Put the couscous into a bowl and rub in the olive oil so that the grains get a nice coating, pour over your hot stock. Cover with a plate or saucepan lid and leave to stand for 5 minutes until the couscous has absorbed all the stock.
2. Prepare your flaked almonds by placing on a baking tray and putting in a hot oven for about 5 minutes until nicely toasted (watch them carefully as they will burn very quickly). Once the couscous is ready, add your herbs, onions and toasted almonds and season well.
3. To serve, place your couscous salad on a large flat serving dish, top with the lamb kebabs and sprinkle with chopped flat leaf parsley.

Pistachio and rosewater meringues served with Greek yogurt and rhubarb compote

Makes 12 large meringues:

• 600g caster sugar
• 300g free-range egg whites (approx 10)
• 2 tsp rosewater
• 60g pistachio nuts finely chopped
• (a little pink food colouring added to the meringue mixture will give you a nice dusty pink colour if you so wish)

1. Preheat oven temperature to 110 C. Place the egg whites in a large bowl and whisk until foaming. Carefully pour the sugar slowly into the egg whites. Once it has all been added, add the rosewater and continue to whisk until the mixture is very thick and holding its shape. If using the pink food colouring you can add this at this stage.
2.Line a baking tray with baking paper. Place the chopped pistachios onto a plate and using 2 large spoons scoop a dollop of meringue mixture between the 2 and roll in the pistachio nuts. Place on the baking tray, placing them well apart. Cook in the oven for 2 hours. Remove from the oven and allow to cool. The meringues will keep nicely in a dry, sealed storage container for quite a few days.

Rhubarb Compote:

• 1kg rhubarb
• 300g sugar
• 200 g water

1. Chop rhubarb into small cubes, place in a pan and add the sugar and water. Bring slowly to a boil and then turn down the heat immediately and allow to simmer until the rhubarb is tender. Allow to cool and place in the fridge overnight.
2.To serve, place a portion of Greek yoghurt in an individual serving dish, pour over a spoonful of rhubarb compote and top with one of your gorgeous pistachio meringues.