Ingredients

Ingredients For the jerk lamb

• 2 tsp ground allspice

• ½ tsp salt

• 2 garlic cloves, crushed

• 1 scotch bonnet chilli, seeds removed, finely chopped

• 2 tsp chopped fresh thyme leaves

• 2 tsp freshly ground black pepper

• ½ tsp ground cinnamon

• ¼ tsp cayenne pepper

• 2 tbsp vegetable oil

• 2 lamb fillets, fully trimmed

For the chilli butternut squash

• 4 tbsp vegetable oil

• 2 spring onions, finely sliced

• ½ tsp ground allspice

• 2 green chillies, seeds removed, finely chopped

• 1 sprig fresh thyme, leaves picked

• 400g/14oz butternut squash, peeled, cut into 1cm/½in cubes

• 1 tbsp caster sugar

• 2 limes, juice only

• ½ mango, peeled, finely chopped

• 4 tbsp chopped fresh coriander

• 4 tbsp fresh chopped fresh mint

• salt and freshly ground black pepper

For the apple salad

• 1 crisp apple, core removed, very finely sliced

• vegetable oil, for shallow frying

• salt

• 1 tbsp English mustard

• 1 tbsp white wine vinegar

• 3 tbsp extra virgin olive oil

• 1 frisée lettuce head, inner yellow leaves only, torn into small pieces

• 1 pomegranate, seeds only

• 2 tbsp coriander cress

• 2 tbsp red amaranth cress

Description

This Spicy Lamb Is Best Eaten Outdoors, Preferably With The Lamb Cooked On A Barbecue.

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