Lamb and wild mushroom pierogi with damson chilli jam

By Andi Oliver From Saturday Kitchen Ingredients For the lamb belly filling glug rapeseed oil 1 onion, finely chopped 1 carrot, peeled and finely chopped 2 garlic cloves, puréed 500g–1kg/1lb 2oz-2lb 4oz bone-in lamb belly 580ml/1 pint lamb stock 2 bay leaves 10g/⅓oz mace 2 black cardamom pods 10g/⅓oz thyme leaves …

Roasted loin of lamb rolled in a sweet chilli jam served with pickled vegetables

Succulent lamb cooked in a sweet, sticky, chilli sauce with a hint of fresh Thai flavours to cut through the richness. Equipment and preparation: You will need a parisienne scoop. Ingredients For the chilli jam …

Fillet of mackerel with warm pak choi, string beans and chilli jam

A simple, great tasting combination of mackerel and fresh greens with a sweet chilli zing. Ingredients 4 mackerel fillets, pin-bones removed 2 pak choi, cut in half 200g/7oz string beans, topped and tailed and cut …