Heat the milk gently, then pour over the potatoes. Add a knob of butter and mash well until smooth and creamy. Melt the remaining butter in a frying pan. When it starts to bubble, throw in the handful of rosemary and fry until crisp. Drain and add the rosemary to the mashed potatoes with salt and freshly ground black pepper. Take the lamb out of the oven, spoon over the mash, then turn up the temperature to 200°C, 400°F, gas mark 6 and bake for about 20 minutes, or until bubbling and crispy and brown on top. 65 Stuffed French Toast Serves: 2 Ingredients 4 slices White bread 3 bananas, sliced 2 x 15ml spoons Spanish orange blossom honey 70g pecan nuts, roughly chopped 4 organic eggs A teacup of milk A knob of butter 120g greek yoghurt Icing sugar Method Slice the bananas thinly and mix with the sugar, honey and pecans using 4 slices of bread, make two banana sandwiches by dividing the mixture equally. Heat a frying pan over a medium heat, crack the eggs into bowl and beat in the milk. Melt a knob of butter in the pan dip the banana sandwich in the egg and milk mixture turning in the milk, and leave to soak. Fry gently on each side until nicely coloured and warmed through for 3-4 mins repeat with the other sandwich. Dust with icing sugar, cut in half and serve. 66 Tasty Tuscan Tart Prep and cook time: 30 mins to 1 hour Serves: 6 Ingredients 375g dessert shortcrust pastry 2-3 Williams pears, peeled and quartered 4 tablespoons caster sugar 284ml single cream 200g continental dark chocolate (75% minimum cocoa solids) 30g butter Method Preheat the oven to 190°C, 375°F, Gas Mark 5. Roll out the pastry to form a rectangular shape, just under 1cm thick, using flour to dust. Place on a clean, flat baking tray and pinch the pastry around the edge with your thumb and forefinger to create a sort of lip. Remove the core, and slice each pear quarter into 3. Sprinkle with half the caster sugar and rest for 1 minute before scattering the pears on top of the pastry. Bake for about 18 minutes, or until golden. Meanwhile, in a small pan, heat the cream until nearly boiling, remove from the heat and rest for 1 minute before snapping in your chocolate. Stir until melted and smooth, then add the remaining sugar and the butter. Pour carefully from the middle, covering the pears, and try not to let the chocolate go over the edge. Allow to cool briefly before popping into the fridge for 20 minutes. Cut into squares or fingers.... and get stuck in! Nutrition Info (per serving): 653 calories, 40 g fat. 67 Thai-style Mango Salad with Griddled Prawns Prep and cook time: Up to 30 mins Serves: 4 Ingredients 20 large, headless tiger prawns 4 skewers 1 thumb-sized piece fresh ginger, grated 20g pack fresh coriander, chopped 1 red chilli, deseeded and chopped 4 tablespoons fresh limejuice 3 tablespoons olive oil 1 tablespoon sesame oil 1 tablespoon soy sauce Good pinch of brown sugar 12 clove garlic, peeled and crushed 1 ripe and ready-to-eat mango 2 handfuls ready-to-eat bean sprouts 3 small cucumbers, chopped 1 handful fresh coriander 1 red pepper, deseeded and cut into thin strips 1 bunch spring onions, chopped Sea salt Small handful sesame seeds Bianconi extra virgin olive oil, to drizzle Method Slide 5 peeled prawns onto each skewer.