Recipe Grilled leg of lamb with wild garlic and almond pesto 4 x 175g lamb leg steaks 1teaspoon fennel seeds ¼ teaspoon dried oregano 1 teaspoon castor sugar 1 teaspoon seasalt 1 tablespoon oil Grind the fennel seeds as finely as possible and mix in with the oregano, sugar and oil. Rub all over the lamb and refrigerate for a couple of hours. Remove from fridge half an hour before cooking. Wild garlic and almond pesto 35g wild garlic leaves, washed in cold water, patted dry in kitchen paper and shredded 35g flaked toasted almonds 75ml olive oil Zest 1 lemon ( keep the juice for the skordalia) Salt and pepper to tasteBlend well and check seasoning.Carrot Skordalia 4 medium carrots – preferably local, scrubbed and cut in half lengthwise 1 tablespoon oil ½ teaspoon seasalt Juice 1 lemon 50ml good olive oil Take a sheet of parchment paper and place carrots on top. Drizzle over the tablespoon of oil and scatter over the salt. Gather into a parcel and bake in a 180oc oven until tender – about 40 minutes. Chop the carrots and blend with the lemon juice and oil and any cooking juices. Add a little water to loosen up if required. Check seasoning. To Cook Lamb Heat a large grill pan until smoking hot and add the lamb. Cook for 3 minutes then flip over and cook for a couple of minutes on the other side. Spoon some of the pesto over the top of each steak and allow to rest. Serve with the skordalia.

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