Spicy harissa lamb chops with wild rocket and pomegranate

These lamb chops are a firm favourite in our household. We usually get a french-trimmed rack of lamb and then cut them up into individual chops (although there are probably cheaper ways of doing this dish). Then divide them into portions for two, rub in some marinade, and freeze in a ziploc bag. On days when you don’t feel like making too much of an effort, it’s an easy job to defrost a packet, put them in the oven for 15 minutes and have a great meal ready in a jiffy.

I find the Moroccan flavours go amazingly with lamb, with the slightly bitter rocket and tangy sweet pomegranate providing a wonderfully tasty counterpoint.

Pea, Rocket, Ham and Pesto soup

Soups are a big favourite in our house, especially homemade ones, and we are constantly on the lookout for new and interesting recipes. I had got a packet of rocket leaves the other day to use in salads, but as usual, forgot to add them when making the salad. I hate wasting and throwing away food, and so started thinking of other ways to use the leaves. This soup has a brilliant attractive green colour that just pulls you in to give it a try. I kept the texture a bit thick and grainy, but it can be easily made into a smooth velvety soup as well.