Lamb Tagine. This is one of my favourite tagine dishes. The lamb is marinated in cinnamon, cumin, saffron, paprika, ginger, sea salt and pepper for about two hours before it is slow cooked to perfection for another three hours after which chunky root vegetables are added and then roasted together for another hour. I love to mush the roasted veg in to soak up this amazing sauce.

OR

Roast butternut squash with a spicy tahini dressing - A secret mixture of lemon, garlic, chilli, tahini and parsley is drizzled over warm butternut squash and garnished with toasted walnuts and pine nuts, guaranteed to disappear as soon as it hits the table. I have honestly seen people not quite fight over the last bits but there has been a very polite stand-off …. I will make sure there is plenty!

Persian Rice, I love this way of cooking rice, you steam the rice with very little water in a large pan and when you turn it upside down it has a buttery crust to it, it is a bit of a unique taste so just in case I will make some couscous.

For pudding we have lemon meringue posset – I love all things lemon and this dessert is zesty, creamy, crunchy and will leave you wanting more. At the bottom is crunched up lemon sherbet meringue kisses, then a layer of lemon posset and topped with a lemon foam. Served with some very short shortbread that if I am not careful will resemble crumble/fairy dust