Angela Hartnett

But no, salmon's definitely got its distinctive flavour.

Some things you just want.

Six slices of buttered toast.

No!

No, I think... You have to say that out loud.

No, because, you know, I had them all at my wedding.

Did you?

Every year we had Aperol Spritz, wine, but everyone, because it was a lovely sunny day.

And the amount of people that said to me afterwards, oh, those Aperol Spritz.

Because it's lovely.

Mmm.

And it smells... It's like summer and spring.

Don't let people put you off.

So we've got herb and spiced roast leg of lamb, which we marinated overnight with one of your favourite spices, cumin.

So we took some basically garlic cloves, cumin, fennel, parsley, lemon thyme, mint, touch of olive oil and white wine vinegar.

Blitz that all together with a little bit of light brown muscovado sugar.

And then basically spread it all over the lamb leg, but after you make some incisions so it sort of penetrates the lamb.

And then marinade that overnight.

And then the next day, take it out of the oven about 30 minutes before you're about to cook it so it comes up to room temperature.

A little bit of stock in the base of the lamb before you start cooking it so that it doesn't dry out.