Cottage Pie

Dice the onion, carrot and celery. In a heavy based frying pan over high heat, stir-fry them until soft (about 4min). Add the meat and garlic, stir for a further 4min until brown. Pour in the wine and let it reduce almost completely. Add the Worcestershire sauce, tomato puree, the herbs tied with a string (bouquet garni), the stock and bring it to a boil. Reduce the heat and simmer until the thickened. Season well with salt and pepper.

Boil the potatoes, skin on, until you can easily stick a knife through them. Strain, peel and mash with butter. Stir in the egg yolks and season with salt and pepper.

Pull out the tied herbs and spoon the meat into the bottom of an ovenproof dish. Layer the mash all over it and form peaks with a fork. Sprinkle it with the parmesan cheese and bake in a 180C/350F oven for about 20min, until golden.

Lancashire Hotpot

Heat the oven to 180C, Gas 3. Trim any excess fat from the meat. Core and quarter the kidneys. Heat a little oil and butter in a heavy frying pan. Brown the chops on both sides, and then the kidneys all around. Lay them in an ovenproof dish. Add the rest of the oil to the pan and stir fry the onions for about 5 minutes until softened. Dust the flour over the onions and stir well. Toss the rosemary leaves (without stem), thyme and bay leaf into the pan. Add the wine and cook until almost completely reduced. Pour in the stock and season well with salt, pepper and Worcestershire sauce. Bring to the boil, then pour over the chops. Slice the potatoes into 0,5cm rounds and line 2 layers on top of the stew, brushing in between and on top with butter. Bake covered for 1h and uncover for the last 30min until the potato is golden-brown and the meat is tender. Allow to cool for at least 10 minutes before serving.

Liver, Bacon and Onions

Cut the liver into 3/4in-2cm thick strips. Soak it in the milk or wine for as long as possible (from 30min to 1 night) in the fridge. In a heavy based frying pan over medium heat, drizzle a little olive oil and fry the bacon until crispy. Set it aside. Slice the onions and add to the same pan, with the bacon fat. Stir fry for about 10min, until softened and golden. Transfer the onions to a serving platter and keep warm. Drain the liver and pat it dry with paper towels. Season the flour with salt and pepper, and use to coat the liver strips. In the same very hot frying pan, melt the butter and fry the liver strips for about 2 min, until golden brown, but still pink in the middle. Serve them over the onions and break the bacon pieces over it.

Lamb and Prune Tagine

Cut the meat in 2.5cm/1inch pieces and season with salt and pepper. Place all ingredients in a heavy pan and fill with water just to the level of the ingredients. Bring to a boil, lower the heat and let it simmer gently for around 2h 30min, until the meat is tender and the sauce thick. If necessary, add more water during cooking.

Goat Curry

Chop the onions and garlic. Seed and finely slice the chilli. Quarter, seed and chop the tomatoes. Slice the coriander, roots, stems and leaves. Roast the whole spices on a hot dry frying pan for 2 minutes, then mix them in a food processor or grinder. Cut the goat meat into big cubes, rub it with all the other ingredients, except the oil, and marinate it for at least 6 hours. Remove the meat and knock off the bits of the marinade. In a heavy-based frying pan, brown it in very hot oil. Do it in batches, to avoid overfilling the pan. Transfer to a large saucepan. In the same frying pan, stir-fry the rest of the marinade until the onions are soft. Deglaze it with a bit of water and pour everything into the saucepan. Cover with water, season lightly with salt and bring to the boil. Turn down the heat, skim, and simmer for 2h, until the meat is tender. Adjust seasoning with salt, pepper and sprinkle with the more coriander leaves before serving. Garnish with steamed rice and fried plantain.

Herb Crusted Rack of Lamb with Sautéed Potatoes

Cook the potatoes in salted water until soft. Slice them in half. Heat some olive oil in an ovenproof frying pan. Season the rack of lamb with salt and pepper and brown it. Blend the bread, herbs, parmesan and olive oil to an almost powdery consistency. Brush some mustard over meat side of the rack and coat it with the herb crust. Place it in a preheated 180C oven, crust side up, until brown and crunchy. Heat some olive oil in a frying pan, enough to coat the whole pan. When smoking hot, add the potatoes and sauté them until the edges are brown and crispy, then drain over kitchen paper. Slice the lamb rack between the bones, to make chops, and serve over the potatoes.

Irish Stew

Cut the carrots lengthwise and then slice to around 2,5 cm thick. Tie the bouquet garni herbs with a string. Cut the lamb in large chunks, do not discard the bones. Season with salt and pepper. In a heavy ovenproof pan melt the butter and brown the meat. Remove the lamb and add the chopped onions. Sweat them until translucent. Add the carrots and pearl barley. Return the lamb to the pan and add the bones and the bouquet garni. Cover with water, place the lid on the pan and transfer it to the oven at 170C for 2hs. Adjust salt and pepper to taste, add the potatoes, peeled and cut into large pieces. Cover with lid again and cook in the oven for a further 30 min, until the potatoes are soft and the meat is falling apart. Remove the bouquet garni and shank bones and sprinkle some chopped parsley before serving.

Lamb Kebabs with Greek Yoghurt and Salad

Cut the loin in cubes and season well with salt, pepper, paprika, cumin, coriander and olive oil. Dice the pepper and onion. Skewer the lamb cubes placing one piece of pepper and one of onion between each cube. Grill the kebabs until lightly charred but still pink inside and leave to rest for 5 minutes. Chop some mint and mix in the yoghurt, along with some salt and pepper. Season the salad with olive oil, lemon juice, salt and pepper and serve topped with the kebab and some yogurt.

Malay Lamb Curry

Chop the onions and garlic. Seed and finely slice the chilli. Quarter, seed and chop the tomatoes. Cut the lamb meat into large cubes. Brown in very hot oil in a heavy-based frying pan, Do this in batches, so as not to overfill the pan. Transfer to a tray. Add the onion to the pan and stir until soft. Add the ginger, garlic, cumin, coriander, turmeric, curry powder and chilli. Reduce the heat and cook for 1 min. Return the lamb meat and mix well. Stir in the tomatoes and the stock. Bring to the boil, reduce heat and simmer for 1h30-2h. Before the meat gets too tender, add the potatoes, peeled and chopped in large chunks. Cook until they are tender and the sauce is thickened. Season with salt, pepper and sprinkle with the coriander leaves before serving, garnish with steamed rice.

Poppy Seed Lamb Kebabs

Grate or mix the onion in a food processor. Strain its juices. Combine 2 tbsp of the onion with the chopped garlic, poppy seeds, spices, yoghurt and lamb. Rub well and marinate for at least 1 hour in the refrigerator. Soak the skewers in water for 30min and thread 4 pieces of lamb onto each. Season with salt and brush the meat with the ghee. Barbecue or char-grill them, turning frequently, for about 5 min. Serve with steamed rice and chutneys.