Grilled Lamb Ribs Method

• Slice up your carrots, onions, apples, and celery and mix to a ratio of two parts onion to one part carrots, one part apples and one part celery, to create a mirepoix.
• Place the ribs in a baking dish and layer the mirepoix over them. Sprinkle with thyme and cover with white wine.
• Braise in the oven for 2 hours, at 320°F.
• In a jug, mix your lemon juice, garlic and olive oil for the basting marinade.
• Preheat your grill to searing.
• Place the lamb ribs on the grill and baste with your lemon marinated, turning occasionally.

Citrus, chargrilled cauliflower Fritters

• In a bowl or large jug, mix your basic batter:  flour, eggs, baking powder, and butter. Add all the spices and chopped Italian parsley.
• Light the side burner and place your wok or deep pan on the flame. Fill to 2 inches deep with cooking oil.
• Place your cauliflower florets on the grill at high heat, turning until they are lightly charred all round.
• When done, break up the cauliflower and fold it into the basic batter.
• Drop spoonfuls of batter into the hot oil. They should cook within a few minutes. Remove them as soon as they turn golden brown.
• Drain off the excess oil.

Fennel and cabbage salad

• Slice up the cabbage and fennel and place in a bowl with the mustard seeds and raisins.
• Mix the vinegar, sugar, coriander, salt, and pepper in a bowl until the sugar dissolves.
• Pour over the cabbage mixture.
• Pour over enough hot water to just over the mixture.
• Seal and allow to stand for at least 3 hours before serving.
• To serve, pour through a strainer to remove the excess liquid.