Spiced cauliflower salad with goat's curd

This riff on the theme of cauliflower cheese is a delicious concoction. It makes a great stand-alone salad, and is a perfect accompaniment to barbecued or grilled lamb chops.

Serves 4-6

• 1 teaspoon coriander seeds
• ½ teaspoon cumin seeds
• ¼ teaspoon fennel seeds
• 8 white peppercorns
• 1 cauliflower
• 2 tablespoons extra virgin olive oil
• 2 spring onions, trimmed and finely sliced
• Juice of 1 lemon
• 1 green bird's eye chilli, sliced
• Pinch of salt
• ¼ pomegranate
• 70g goat's curd
• Small handful of flat-leaf parsley leaves, finely chopped
• Small handful of mint leaves

Toast the coriander, cumin seeds, fennel seeds and peppercorns in a dry frying pan until aromatic. Remove and allow to cool, then grind to a coarse powder using a mortar and pestle or spice grinder.

Cut the head of the cauliflower into 2cm wide florets. Peel the main stem of the cauliflower, cut it in half lengthwise and then into 3mm slices. Toss the cauliflower in a large bowl with the olive oil. Warm a large non-stick frying pan over medium heat, add the cauliflower and sauté for a few minutes until golden and barely cooked through. Add the ground spices to the pan and continue to cook for another minute. Transfer the spiced cauliflower to a bowl and toss with the spring onion, lemon juice, green chilli and salt to taste. Leave for at least 10 minutes before serving to allow the flavours to develop.

Meanwhile, remove the pomegranate seeds from the bitter white pith and membranes. Whisk the goat's curd for a moment to break up any lumps, then spoon the curd onto a large serving platter. Toss the parsley and mint though the cauliflower and place the spiced cauliflower on top of the curd. To finish, sprinkle the pomegranate seeds over the salad.

Tuna tartare with crushed pea salad

Raw fish and goat's curd - who ever would have thought it such a winning combination? First brought to light by Tetsuya Wakuda, this combination is a startling one: all three key ingredients (crushed peas, goat's curd and marinated tuna) have an intense flavour alone, but together form a harmonious dish. The pea salad also sits very comfortably alongside seared scallops.

Serves 4 as a shared plate

• ½ clove garlic
• 1 anchovy fillet
• 1 tablespoon light soy sauce
• Pinch of caster sugar
• 2 tablespoons olive oil
• 1 teaspoon balsamic vinegar
• Finely grated zest of ¼ lemon
• 250g sashimi-grade tuna, trimmed and cut into 1½cm cubes
• 130g peas
• 3 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• 1 spring onion, finely sliced
• 20 mint leaves, shredded
• Salt and freshly ground white pepper
• 3 tablespoons goat's curd
• 8 pea shoot tendrils
• Rocket flowers, to garnish (optional)

Crush the garlic and anchovy using a mortar and pestle, then transfer to a medium-sized bowl. Whisk in the soy sauce, sugar, olive oil, vinegar and lemon zest. Add the tuna to the bowl and leave to marinate in the fridge for 15 minutes, stirring gently every so often.

Meanwhile, bring two litres of salted water to the boil, blanch the peas for two minutes or until tender and refresh in iced water. Using a mortar and pestle, gently crush the peas, then transfer to a bowl and add the extra virgin olive oil, lemon juice, shallot and mint. Mix well, seasoning with salt and pepper to taste.

To serve, use the back of a spoon to spread the goat's curd over a serving plate and arrange the pea salad on top. Season the tuna with a pinch of salt and, using a slotted spoon, remove the tuna from the marinade and carefully arrange over the pea salad. Dress the plate with a few pea tendrils - and rocket flowers, if using.

Whole slow-roast lamb shoulder, to share

The shoulder is a hard-working joint of the lamb, with wonderful inter-muscular fat and cartilage. Small whole lamb shoulders with an even covering of fat are best. As the joint slowly bakes, the fat bastes the meat, leaving a fabulous crust of caramelised goodness.

Serves 6

• (i) Lamb Shoulder
• 2 cloves garlic, peeled and crushed
• Finely grated zest of 2 lemons
• 2 tablespoons finely chopped oregano
• 3 tablespoons olive oil
• 2 tablespoons salt
• 1 × 2.5kg lamb shoulder, on the bone
• Lemon wedges and salt, to serve

• (ii) Marinated Onion
• 2 red onions, thinly sliced lengthwise
• Pinch of salt
• Juice of ½ lemon
• 2 tablespoons olive oil
• Pinch of sumac
• 1 tablespoon chopped flat-leaf parsley

(i) In a bowl, mix together the garlic, lemon zest, oregano, oil and salt. Take a heavy, deep roasting tin large enough to comfortably fit the lamb shoulder. Rub the marinade all over the joint, cover with cling film and leave to marinate for a few hours or, better still, overnight in the fridge.

Preheat the oven to 150°C. Remove the cling film from the lamb and add 250ml of water to the roasting tin. Cover the tin tightly with foil, then place in the oven and roast for two hours. Turn the oven temperature down to 110°C and cook for a further six hours, checking every so often and adding a little more water if the tin is dry. Remove the foil for the last hour of roasting to crisp up the skin.

(ii) While the lamb is roasting, make the marinated onion. Place the onion in a small bowl and break up the slices. Add the salt and leave the onion to weep for 1 hour before draining in a colander. Add the lemon juice, olive oil, sumac and parsley and mix well.

The meat is ready when it is fork-tender - basically falling off the bone. Place the joint on a serving platter and shred the meat from the bone at the table. The pan juices could be served in a jug, but I would suggest skimming off the fat first. Serve the lamb with a few lemon wedges and salt. Place the marinated onion in a small dish and serve alongside.