• For the lamb:
• 2 lamb fillets, trimmed
• Salt and freshly ground black pepper
• 1 tbsp Cold Pressed Extra Virgin Just Rapeseed Oil

• For the Little Gem lettuce and peas:
• 1 tbsp Cold Pressed Extra Virgin Just Rapeseed Oil
• 2 Little Gem lettuces, leaves separated
• 200g/7oz fresh peas (out of their pods)

• For the dressing:
• Just Salad Dressing Cold Pressed Extra Virgin Rapeseed Oil With Country Herb & White Wine

Preheat the oven to 200C/400F/Gas 6.
For the lamb, season the lamb fillets with salt and freshly ground black pepper.
Heat an ovenproof frying pan until hot then add the Cold Pressed Extra Virgin Just Rapeseed Oil and the lamb fillets. Fry for 1-2 minutes on both sides, or until browned all over. Transfer to the oven and cook for five minutes, or until cooked to your liking. Set aside to rest.
For the Little Gem lettuce and peas, heat a clean frying pan over a medium heat. Add the Cold Pressed Extra Virgin Just Rapeseed Oil, Little Gem leaves and peas. Fry for 2-3 mins, or until the peas are just cooked and the lettuce is wilted.
For the dressing, whisk all the dressing ingredients together in a bowl and season with salt and freshly ground black pepper.
To serve, carve the lamb into slices and mix together with the lettuce and peas. Pile onto a plate and spoon the dressing over.

Celery is a much-maligned vegetable. When cooked for this long, it becomes soft, buttery and delicious and goes really well with lamb. There's plenty of rosemary in this, too - one of lamb's natural accompaniments.

• For the marinade:
• 4 cloves garlic
• Salt and freshly ground black pepper
• Leaves from sprig of rosemary, chopped

• For the stock:
• Chicken carcass (or some chicken bones from the butcher)
• 2 sticks celery, roughly chopped
• 1 carrot, roughly chopped
• 1 bulb fennel, roughly chopped
• 1 large onion, roughly chopped
• 1 sprig thyme
• 1 sprig rosemary
• 1 bay leaf
• 5 whole black peppercorns

• For the lamb:
• 1 shoulder of lamb, bone removed
• 3 tbsp Cold Pressed Extra Virgin Just Rapeseed Oil
• 2 celery hearts, roughly chopped
• 4 carrots, cut into batons
• 1 bulb fennel, thinly sliced
• 4 shallots, sliced
• 1.5 glasses dry white wine
• 1 sprig thyme
• 2 bay leaves

Make the marinade. Crush the garlic with a little salt in a pestle and mortar until you have a smooth paste. Add the rosemary leaves to the garlic and crush a little more. Spread the paste all over the inside of the meat, roll up and tie with kitchen string. Cover and put to one side for a couple of hours.
Open out the lamb joint and trim off excess fat and skin. Leave a little as this is what keeps the meat moist through the long cooking process.
For the stock, place all the ingredients into a large saucepan and cover with cold water. Over a very low heat, gently bring the water to a simmer, skimming any scum from the top of the liquid as you go. Continue simmering and skimming for 2 hours. Strain the liquid and throw away the vegetables.
For the lamb, heat 2 tablespoons of Cold Pressed Extra Virgin Just Rapeseed Oil in a large pan. Add the celery, carrots, fennel and shallots. Season with salt and freshly ground black pepper and sweat them vigorously over quite a high heat, until the vegetables start to take on a bit of colour.
Season the lamb. Remove the vegetables from the pan, then sear the lamb over a high heat, colouring it on all sides.
Return the vegetables to the pan, turn up the heat until the ingredients start to sizzle, then add the wine (keeping your face and hands out of the way in case the alcohol ignites). When the alcohol has steamed off, add the herbs and just enough of the chicken stock to cover the lamb. Turn the heat down as low as you possibly can, cover with damp parchment paper and a close-fitting lid and cook for at least 3 hours, turning the lamb twice.
When the lamb is very tender - it should be falling apart - remove from the pan to a large serving dish. Strain the vegetables from the juice in the pan, reserving the juice as you do. Arrange them around the lamb, cover with kitchen foil and put the dish somewhere warm.
Put the juice back into the pan and add the remaining chicken stock. Reduce this liquid over a high heat until it starts to thicken and resemble a thin gravy. Check the gravy for seasoning - it should have a lovely, quite intense flavour.
Slice the lamb, taking care to remove all the bits of string. Return it to the serving dish, pour the hot gravy over the meat and vegetables and serve.

• For the crusted lamb:
• 1/4 tsp coriander seeds 1/4 tsp cumin seeds
• 1/4 tsp coarsely ground black pepper
• 1/4 tsp chilli flakes
• 1 orange, zest and juice
• 1 slice bread
• 1 lamb leg steak
• 1 tbsp Cold Pressed Extra Virgin Just Rapeseed Oil Infused with Chilli Oil
• Salt and freshly ground black pepper

• For the risotto:
• 1 tbsp Cold Pressed Extra Virgin Just Rapeseed Oil Infused with Chilli Oil
• 1/2 onion, chopped
• 1 tsp ground turmeric
• 150g/5.5oz basmati rice, washed and drained
• 100ml/3.5fl oz double cream
• Small handful fresh coriander leaves, roughly chopped
• Salt and freshly ground black pepper

• For the mint and chilli oil:
• Small bunch each fresh mint, coriander, flatleaf parsley and chives
• 1/2 tsp chilli flakes
• 3 tbsp Cold Pressed Extra Virgin Just Rapeseed Oil Infused with Chilli Oil
• Salt and freshly ground black pepper

Preheat the oven to 200C/400F/Gas 6.
For the crusted lamb, place the spices, orange zest and bread into a food processor and pulse unti broken into crumbs. Add a squeeze of orange juice to bind if necessary.
Rub the lamb with Cold Pressed Extra Virgin Just Rapeseed Oil Infused with Chilli Oil and season with salt and freshly ground black pepper.
Heat an ovenproof frying pan and fry the lamb for two minutes on each side.
Carefully press the breadcrumb mixture onto the top side of the lamb and transfer the pan to the oven for a further 4-6 minutes, or until cooked to your liking. Set aside to rest for five minutes.
For the risotto, heat the Cold Pressed Extra Virgin Just Rapeseed Oil Infused with Chilli Oil in another non-stick frying pan and add the onion and turmeric. Sauté the onion until soft but not coloured.
Add the basmati rice to the pan and fry for two minutes, stirring continuously.
The double cream to the rice and gently bring to the boil, stirring regularly.
Reduce the heat and simmer for 8-10 minutes, or until the rice is tender.
Stir in the fresh coriander and season with salt and freshly ground black pepper.
For the mint and chilli oil, place all the ingredients into a small food processor and blend to combine.
To serve, place the risotto onto a plate, top with the lamb and drizzle over the mint and chilli oil.