Ingredients (Serves 4)

• 8 wooden skewers
• 250 g Japanese soba (buckwheat) noodles
• 8 spring onions, trimmed and finely sliced
• 225 g mangetout, trimmed and halved
• 2 carrots, scraped and cut into matchsticks
• ½ cucumber, cut into thin matchsticks
• 150 g white cabbage, finely shredded
• 3 skinless chicken breast fillets, cut into strips

Teriyaki Marinade

• 2 garlic cloves, peeled and crushed
• 1 red chili, deseeded and finely sliced
• 1 tbsp finely grated fresh ginger
• 4 tbsp Japanese soy sauce
• 2 tbsp caster sugar
• 3 tbsp mirin or sweet wine

Dressing

• 1 tbsp sesame oil
• ½ tsp wasabi paste
• 1 red chili, deseeded and finely chopped
• 2 tsp pickled ginger
• 2 tbsp Japanese soy sauce
• 3 tbsp rice wine vinegar

1. Soak the skewers in warm water for 30 minutes, then set aside. Put the marinade ingredients in a small saucepan and bring to the boil. Stir over a low heat for 2 minutes, until the sugar dissolves. Leave to cool.
2. Cook the soba noodles in boiling, salted water for 5 to 7 minutes, drain well and place in a bowl of cold water. Drain well and put in a salad bowl. Save a few strips of spring onion to garnish and toss the rest of the prepared vegetables with the noodles.
3. Toss the chicken strips in the marinade, and thread onto skewers. Cook under a high grill for 5 to 7 minutes, turning occasionally.
4. Mix the dressing ingredients together, add to the noodles and toss until coated.
5. Divide the noodles between four plates and top each with two chicken skewers and some spring onion.

“Wasabi paste is a hot and spicy horseradish paste, usually used as a condiment for sushi. Mirin is a traditional Japanese seasoning made from steamed and fermented rice, that adds taste and color. Arigato!”

Ingredients (Serves 4)

• 2 medium red onions, sliced
• juice of 1 lemon
• 1 large red bell pepper, deseeded and thickly sliced
• 1 large green bell pepper, deseeded and thickly sliced
• 1 large orange bell pepper, deseeded and thickly sliced
• pinch of saffron strands
• cinnamon stick, broken
• 1 tbsp clear honey
• 300 ml fresh vegetable stock
• 2 tsp olive oil
• 350 g lean lamb fillet, trimmed and sliced
• 1 tsp Harissa paste
• 200 g chopped tomatoes
• 425 g can chick peas, drained
• 350 g precooked couscous
• 2 tsp ground cinnamon
• salt and pepper

1. Toss the onions in the lemon juice and transfer to a saucepan. Mix in the bell peppers, saffron, cinnamon stick and honey. Pour in the stock, bring to the boil, cover and simmer for 5 minutes.
2. Meanwhile, heat the oil in a frying pan and gently fry the lamb for 3 to 4 minutes until browned all over.
3. Using a slotted spoon, drain the lamb and transfer it to the pan with the onions and peppers. Season and stir in the Harissa paste, tomatoes and chick peas. Mix well, bring back to the boil and simmer, uncovered for 20 minutes.
4. Meanwhile, soak the couscous, following the instructions on the packet. Bring a saucepan of water to the boil. Transfer the couscous to a steamer or sieve lined with muslin and place over the pan of boiling water. Cover and steam as directed.
5. Transfer the couscous to a warm serving platter and dust with ground cinnamon. Remove and discard the cinnamon stick. Spoon the stew over the couscous to serve.

“Harissa is a Tunisian hot red sauce or paste made from chili peppers (often smoked) and garlic, often with coriander, caraway, cumin and olive oil. It may also contain tomatoes. Harissa is used both as a condiment and as an ingredient in recipes. It has been described as the most important item in Tunisian cuisine, and is also used in all the cuisines of North African cuisine, namely Morocco, Algeria and Libya.”

There are very few recipes that call for lamb that the average person would even consider making, especially if they do not consider themselves as being that talented in the kitchen. One great recipe that even the most inexperienced chef can prepare easily is the fruity lamb casserole recipe.

Besides the lamb the recipe calls for coriander, cinnamon, cumin, and a few other spices, as well as tomatoes, vegetable stock, and bell peppers. This dish is very nutritious but also a way to incorporate lamb meat into a meal. It is a delicious casserole that can be reheated, and for an extra dash of taste try sprinkling some grated cheese over top of it before serving.

Ingredients (Serves 4)

• 450 g lean lamb, trimmed and cut into 2.5 cm cubes
• 1 tsp ground cinnamon
• 1 tsp ground coriander
• 1 tsp ground cumin
• 2 tsp olive oil
• 1 medium red onion, finely chopped
• 1 garlic clove, crushed
• 400 g can chopped tomatoes
• 2 tbsp tomato puree
• 125 g dried apricots
• 1 tsp caster sugar
• 300 ml vegetable stock
• salt and pepper
• 1 small bunch fresh coriander, to garnish
• brown rice, steamed couscous or bulgar wheat, to serve

1. Preheat the oven to 180°C. Place the meat in a mixing bowl and add the spices and oil. Mix thoroughly so that the lamb is well coated in the spices.
2. Heat a non-stick frying pan for a few seconds until it is hot, then add the spiced lamb. Reduce the heat and cook for 4 to 5 minutes, stirring, until browned all over. Using a slotted spoon, remove the lamb and transfer to a large oven proof casserole.
3. In the same frying pan, cook the onion, garlic, tomatoes and tomato puree for 5 minutes. Season to taste. Stir in the apricots and sugar, add the stock and bring to the boil.
4. Spoon the sauce over the lamb and mix well. Cover and cook in the oven for 1 hour, removing the lid for the last 10 minutes.
5. Roughly chop the coriander and sprinkle over the casserole to garnish. Serve with brown rice, steamed couscous or bulgar wheat.