Recipes serve four
CHARGRILLED CHICKEN, GREEN CHILLI, AVOCADO AND OLIVE OIL RELISH
1 bunch parsley, stalks removed and leaves finely chopped
2 garlic cloves, roughly chopped (there is no need to peel them)
4 chicken breasts
Extra virgin olive oil
2 tsp black mustard seeds
juice and zest of one lime
4 courgettes
4 carrots, quartered lengthways
4 leeks, trimmed and cut into 3cm lengths
225g French beans, trimmed
2 green chillies, deseeded and finely chopped
1 small avocado, deseeded, skinned and finely chopped
Remove the stalks from the parsley, roughly chop them and combine with the garlic, chicken breasts, a generous seasoning of pepper and four tablespoons of olive oil. Toss so the chicken is well coated, then cover and set the the meat aside for at least an hour; two is better.
Soak the mustard seeds in the lime zest and juice. Place the vegetables in a saucepan along with a centimetre depth of boiling water, two tablespoons of olive oil and a generous seasoning of salt. Cover and cook at a fast boil until the vegetables are just tender, which should take about 10 minutes.
Combine the mustard seeds, lime juice and zest with the chilli, parsley leaves, avocado and enough olive oil to bind everything together. Season with salt and pepper. Remove the garlic and parsley stalks from the chicken and grill, saute or barbecue them for four minutes each side. Allow the meat to rest for five minutes in a warm place and serve with the vegetables and a generous spoonful of the green chilli and avocado relish.
LAMB CUTLETS, HUMMUS AND PICKLED CHILLIES
12 lamb cutlets
1 tsp ground cumin
1 tsp ground coriander
1 tbsp finely chopped red onion
2 garlic cloves, smashed and roughly chopped
1 tbsp red wine vinegar
3 tbsp olive oil
125g chickpeas, soaked overnight
2 garlic cloves, peeled, finely chopped and mashed to a pulp
juice of 2 lemons
3 tbsp tahini paste
1 jar pickled chillies (available from ethnic stores and bigger supermarkets)
1 lemon, trimmed and quartered
Combine the marinade ingredients (cumin, coriander, red onion, garlic, red wine vinegar and olive oil) with the lamb cutlets. Cover and set them aside for at least a few hours, overnight is far better.
Rinse the chickpeas and simmer them in fresh water for an hour, or until they are tender. Drain them and reserve the cooking water. Blitz the chickpeas in a food processor or liquidiser, along with the garlic, lemon juice, tahini and a seasoning of salt and pepper. Add enough of the cooking liquid to give a consistency similar to thick double cream.
Brush the marinade from the cutlets and grill them for two minutes each side. Spoon the hummus into the centre of four plates, lay the cutlets wigwam-like against the hummus and top with a chilli, or three. Serve with a lemon quarter and an extra drizzle of olive oil.