The Hackney Butchers Association

This is a Jamie Oliver jobbie.  It's easy, cooks in 1 hour, and always works.  It's a perfect hassle free Sunday lunch.  My kids love it too. The recipe below will feed 6 with roasted veg. You need: 1 large leg of lamb - butterflied 500g Natural Yoghurt 1x can Chickpeas Bunch of Coriander Bunch of mint 1 tsp cumin seeds 1tsp coriander seeds Salt & pepper Grind the coriander and cumin seeds, then put in a food processor with the fresh herbs.  Blitz, then add the yoghurt.  Blitz again.  Season with salt & pepper. Put half of the flavoured yoghurt in a tub and keep in the fridge.  Put the lamb in a clean plastic bag (with no holes in!), then add the remaining yoghurt mixture.  Give it a really good massage to coat the lamb thoroughly.  Then pop the bag in the fridge and leave for at least an hour, or preferably overnight. When it comes to cooking, put the lamb straight on to a shelf in a preheated oven at 220C.  P...

For this you need a Savoy, January King, Cavallo Nero.  That sort of dark, leafy cabbage. Finely shred some cabbage, steam for a few minutes until nearly cooked.  Then toss with butter and a splash of sherry vinegar.  Salt & Pepper it up. That's it....Nice. Or, If you have left over cooked cabbage... Slowly fry some chopped onion with a pinch of salt, until nicely caremalised.  Add a chopped chili & cook through for a couple of minutes.  Then mix with the cabbage & stir through until hot.

This is based on a Pru Leith recipe. I upped all the spices, the tomato & the onion. RECIPE BELOW: