Using a pestle and mortar, or in a food processor, pound or blend the mint leaves with the garlic and seasoning until smooth. Slowly add the olive oil and brush all over the lamb. Roast in the oven, brushing with the oil regularly until the lamb is cooked. Cooking times for the lamb: pink: 10 minutes for every 450g plus 20 minutes. Medium: 15 minutes for every 450g plus 20 minutes. Well done: 20 minutes for every 450g plus 20 minutes. Remove from the oven and allow to rest on a plate for 10 minutes. While the meat is resting, remove the fat from the roasting tin. Add the stock to the tin and make a light, tasty broth by boiling and dissolving all the goodness at the bottom. Cook the potatoes in a large pan of boiling, salted water for 5 minutes. Add the fennel and carrots and cook for a further 5 minutes. Then add the rest of the vegetables and simmer for another 5 minutes. Serve the vegetables in a shallow bowl with the lamb, sliced, on top and a little broth and mint oil drizzled over. 29 Favourite Winter Salad Prep and cook time: Up to 30 mins Serves: 4 Ingredients ½ clove garlic 3 anchovies 200ml tub of crème fraîche Finely grated zest of 1 lemon Salt and freshly ground black pepper ½ small loaf rustic bread 2 glugs of olive oil Sea salt 4 little gem lettuce 2 handfuls watercress 1 fennel bulb 250g halloumi cheese, cut into 12 slices 1 pomegranate Method For the dressing, pound together, or finely chop the garlic and anchovies. Mix in the crème fraîche, then the zest and juice of the lemon, and season with freshly ground black pepper. Simple! Preheat the oven to 200°C, 400°F, gas mark 6. Tear the bread into rough pieces of about an inch or so and scatter into a roasting tin. Drizzle the bread with a little olive oil, then toss with a good pinch of sea salt, and bake for 10 minutes or until crunchy. Trim the bottoms of the little gems, and then break up each one keeping the leaves whole. Give the watercress and lettuce leaves a quick wash, then a dry in a salad spinner and lay on a large serving plate. Cut the tops off the fennel and hang on to the feathery parts. Trim the bottom of each bulb and discard the scruffy outer leaves. Cut the bulb in half and slice as thinly as possible from the root to the tip, then add to the rest of the leaves. Next, fry the slices of halloumi on both sides in a little olive oil until golden, and then drain on kitchen paper. Add the halloumi and croutons to the serving plate. Season, give the whole lot a gentle toss, and then drizzle over the crème fraîche dressing. Chop the fennel tops and bash the pomegranate to get the seeds out, and then scatter the fennel and seeds over the salad. 30 Fruit Smoothie Prep and cook time: Up to 30 mins Serves: 3-4 Ingredients 1 banana 2 ripe mangoes 400ml can Bart’s coconut milk Zest and juice of 1 lime Pinch of pounded cardamom seeds, with pods and husks removed Handful ice cubes A little lime zest Freshly ground black pepper Method Peel and roughly chop the banana.