Method

Lamb Tagine

1. Heat oil in a frying pan over medium high heat and brown lamb in batches. Remove and put into the pressure cooker.

2. Add onion and garlic to the same pan and cook 2-3 minutes or until softened. Stir in dried spices and cook a further 1 minute or until fragrant. Add orange zest, juice and stock and stir to release the flavours and sediment from the pan. Pour mixture over lamb and scatter over almond meal and almonds.

3. Cook in pressure cook for ½ hour on low heat. Release steam valve and remove lid. Add dates and cook a further 15 minutes with a lid until sauce has thickened. Season with salt and pepper.

4. Serve on a bed of cous cous with a dollop of yoghurt and topped with fresh coriander.

Saffron Crème Catalana

1. Combine the saffron and water in a small bowl and stand for 5 minutes to steep.

2. Combine cream, vanilla, cinnamon and zest in a large saucepan and bring just to the boil over medium high heat. Remove and set aside.

3. Whisk egg yolks and sugar together in a large bowl until light and creamy. Add hot cream and whisk until thoroughly combined. Return to saucepan and cook, stirring continuously over low heat for 10 minutes or until custard thickens and coats the back of a spoon. Pour into six serving dishes and refrigerate until set. When set, sprinkle sugar over the top of each custard and caramelise with a blow torch; serve.