Norman’s Butterflied Leg of Lamb with Lively Salsa

Rozanne says: "Anchovies can be bought in tins or glass bottles, preserved in salt and oil. They are an indispensable Pantry Pal in Italian cooking. They melt into dishes, imparting a rich, salty, savoury flavour. Don’t be put off, as they aren’t fishy and really work like a condiment. Be brave – try them! My dad is a pro at barbecuing, especially lamb. This may look like a large, daunting piece of meat, but it’s actually very simple to cook and a hassle-free way to feed a crowd. The marinade and salsa are based on classic Italian flavour combinations and always work."

Creamy Mustard and Caper Cod

Rozanne says: "Capers are the fruit of flinders rose. I love the tiny nom pareille capers that are salty and delicate and go extremely well with fish, in salads and even on pizza! The larger caper berries on the stem look very attractive in a dish and aren't as salty. Capers come pickled in brine, so make a long lasting Pantry Pal, on hand to jazz up your recipes."

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From: The Afternoon Show

These sugary treats are the perfect afternoon tea snack!

Blueberry and Lemon Bundt Cake

It's the best cake I have ever had!

Seville Orange Caraway Cake

The caraway seeds in this recipe work very well with the Seville orange topping leaving a light, sharp, citrus finish.

Norman’s Butterflied Leg of Lamb with Lively Salsa

My dad is a pro at barbecuing, especially lamb. This may look like a large, daunting piece of meat, but it’s actually very simple to cook and a hassle-free way to feed a crowd. The marinade and salsa are based on classic Italian flavour combinations and always work.




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