Fresh coconut is an incredibly versatile and tasty ingredient, so it's a mystery why we don't use it more often
Lamb & Rose-Stuffed Quails with Harissa & Apricots
Yotam Ottolenghi's spiced beetroot blinis: They taste as good as they look. Photograph: Colin Campbell for the Guardian
Roast leg of lamb with wild garlic, feta and mint stuffing recipe. This roast lamb from Debbie Major is excellent when served with chunky roast potatoes cooked with whole garlic, lemon wedges and oregana, plus a greek salad, minus the feta.
Slow-roast Persian lamb with pomegranate salad I also serve this with houmous, moutbal, arabic bread and couscous
My New Roots' Inspirational Sunflower Seed Risotto Recipe on
Porcini and Rosemary Crusted Beef Tenderloin with Port Wine Sauce. Made it for vday main course! The meat was seasoned perfectly and so tender! The port wine sauce made it incredible!
Try this Roasted Eye Fillet of Beef with Tarragon Salt recipe by Chef Donna Hay. This recipe is from the show Donna Hay: Basics To Brilliance.
Simon Haigh shares his venison recipe, complete with celeriac cream and a venison bolognese. Serve this delicious dish up as an alternative to sunday roast
This satisfying roast venison recipe comprises individual mushroom pies and beautifully creamy parsnip purée, sure to impress any dinner party guest - Adam Gray
Porcini & Rosemary Crusted Beef Tenderloin with Port Wine Sauce by TasteFood via Perfect Holiday Roast!
Yotam Ottolenghi's beetroot blinis, plus miso chicken with Asian slaw recipes
Yotam Ottolenghi recipes: jerk-spiced chicken with fresh coconut salsa, plus sprouting broccoli and endamame salad with curry leaves and lime
WCG World Class Gentleman : World Class Gentleman Burj Al Arab Romantic Dinner
beautiful and tasteful-looking way of making meat, Vendome restaurant in Germany
Chef Fabio Trabocchi’s elegant creation has about as much of a resemblance to a haunch of grilled goat as a can of StarKist does to toro tartare.
inspired from my trip to Istanbul this Turkish lamb uses dried sweet apricots. pistacios and an interesting mix of Turkish spices served with yogurt and rice pilafs
Icelandic Free-Range Lamb - roasted rack of lamb, sunchokes, wild mushrooms, carrots and Madeira glaze
Chef Evan Behmer presents Cordero amb Habas y Ajo: Smoked lamb loin with fava beans, pea tendrils, ajo blanco and garlic chips.
Our Rustic Round Platter being used to serve Lamb with smoked aubergine emulsion, wild garlic, yoghurt, and onions. At the Typing Room