1) Slow-roasted Lamb

Serves 6

1.5kg shoulder of lamb
2 cloves garlic, peeled and crushed
Finely grated zest of one lemon
2 tbsp olive oil
2 tsp ground coriander
1 tsp paprika
Salt and freshly ground black pepper

Preheat the oven to 150°C/gas mark 2. Combine the ingredients to make a paste and rub it over the lamb. Cover and refrigerate for at least three hours but preferably overnight.

Put the lamb in a roasting pan, add one cup of water and cover with aluminium foil. Place in the oven and cook for three hours. Reduce the temperature to 120°C/gas mark 1 and cook for a further three hours. When cooked, let the meat stand for at least 10 minutes. Shred the meat with a fork. Serve on a bed of mashed potato.

2) Crumbed Steak with Mustard Sauce and Avocado

Serves 4

4 fillet steaks
3 tbsp plain flour seasoned with salt and pepper
2 eggs, beaten
3 cups fresh white breadcrumbs
3 tbsp fresh parsley, finely chopped
50g butter
2 tbsp olive oil
2 avocados, peeled and sliced
Mustard Sauce
3 egg yolks
1 tbsp lemon juice salt and pepper
2 tsp dijon mustard
125g butter, softened

To make the mustard sauce, place the egg yolks, lemon juice, seasonings and mustard into a double saucepan (a bowl over a saucepan of hot water will work equally well if you don't have a double saucepan) and stir until combined. Add the softened butter and mix well. Place the saucepan over a low heat and stir until the sauce is thick and creamy.

The steak needs to be thin in order to cook through quickly, so first remove any fat from each steak and pound out to about 1.25cm thick.

Have three wide bowls or dishes ready and a plate to receive the finished crumbed steak. One bowl contains the flour, the second is for the beaten egg mixture, and the breadcrumbs and chopped parsley go into the third.

Taking each steak separately, press the breadcrumb/parsley mixture on to the steak and place it on a plate. Repeat until all steaks are covered.

Refrigerate the crumbed meat for at least an hour until ready to cook. Heat the butter and oil in a large pan and cook the steaks until golden brown, about three minutes on each side.

Plate up with slices of avocado on top and a trail of the mustard sauce.

3) Beer-basted Barbecue Steaks

Serves 6

¼ cup brown sugar
1½ tbsp grainy mustard
1 tbsp white wine vinegar
1 cup beer or lager
1 medium onion, finely chopped
1 bay leaf
6 steaks, trimmed

Place the sugar, mustard, vinegar, beer, onion and bay leaf in a saucepan and bring to the boil.

Reduce the heat and simmer gently for 10 minutes, uncovered. Cool. Pour the mixture over the steaks and marinate for two hours before barbecuing.

Katy McGuinness

Next week: Three hearty soups