One word – Christmas! So without further ado, here are two recipes that should make your life a little easier during the busy festive season.

Menu One is ‘Lamb, Date & Chilli Stew’ from the cookbook Persiana Everyday by Sabrina Ghayour. Don’t be put off by the mention of chilli as this stew is very mild, plus the dates give it a moreish sweetness; it’s suitable for all taste buds, young and old. Doubled or even tripled, it’s a good option for feeding a crowd, and in addition, it can be frozen. What’s not to like?! Menu Two is ‘Courgette, Pea & Ricotta’ Lasagne from chef/food writer, Nina Parker. Lasagne is always a good option for entertaining, as it can be prepared in advance and then just put in the oven when your guests arrive. Even better, this one is super easy as you don’t have to ‘faff’ around making a béchamel sauce, instead you just whip ricotta with grated cheese. It’s vegetarian, so is a good option for vegetarian guests or simply for those who have had their fill of meat over the festive season.

Merry Christmas to you all!

(Watch out for my Christmas treat next week – it will be perfect for your celebratory table!)

Menu One

Lamb, Date & Chilli Stew (Serves 4-6)

From the cookbook Persiana Everyday by Sabrina Ghayour, this stew will please most taste buds; the chilli is a very mild addition, it simply rounds off the dish by cutting the sweetness off the dates. Serve with rice or couscous.

Vegetable oil

1 large onion, roughly chopped

800g boneless lamb shoulder, cut into 1.5cm cubes

2 teaspoons ground cinnamon

1 heaped teaspoon cumin seeds

1 teaspoon chilli flakes (or ½ teaspoon if you’re less brave)

4-6 garlic cloves, peeled and lightly bashed but kept whole

250g best-quality dates (I use Medjool), pitted and roughly chopped

3 tablespoons red wine vinegar

Sea salt and black pepper

1. Place a large saucepan over a medium-high heat and pour in enough vegetable oil to coat the base of the pan. Add the onion and cook until softened and translucent. Add the lamb and spices and stir well to coat the lamb in them, then season generously with salt and pepper.
2. Add garlic cloves and cook for 5 minutes, or until softened. Now stir in the dates, followed by the vinegar. Cook for 5 minutes or so, stirring regularly.
3. Pour over enough boiling water to generously cover the contents of the pan. Cover with a lid, reduce the heat and simmer for 2 hours, stirring occasionally to ensure it isn’t sticking on the bottom.
4. Check the liquid volume, topping with water if necessary, and check and adjust the seasoning to taste, then cook uncovered for another hour or so until the meat is beautifully tender. Serve with rice or couscous.

Menu Two

Courgette, Pea & Ricotta Lasagne (Serves Four)

This lasagne from chef/food writer Nina Parker, is super easy as you don’t have to ‘faff’ around making a béchamel sauce, instead you just whip ricotta with grated cheese.

350g lasagne pasta sheets (gluten-free if required)

For the filling:

3 tbsp olive oil

3 medium courgettes, sliced into 3cm chunks

350g cherry tomatoes, halved

400g tinned chickpeas (1 tsp bicarbonate of soda)

6 garlic cloves, diced

200g frozen peas

Small bunch fresh basil, roughly chopped

2 buffalo mozzarella balls, torn into 3cm pieces.

For the tomato sauce:

2 tins of plum tomatoes

2 garlic cloves, grated,

1 tbsp dried oregano

1 tbsp tomato purée

1 tsp sugar,

2 tbsp olive oil

1/2 tsp cayenne pepper (optional).

For the ricotta sauce:

45g melted butter

150g Grana Padano, plus about 20g extra for grating over the top

500g ricotta cheese,

Lots of grated nutmeg to taste

Zest of 1 lemon and a small squeeze of juice,

Salt + pepper

170ml whole milk

Extra olive oil and grated cheese for the topping

1. Grease a 25cmx33cm baking dish with a spoon of oil.
2. Pour the chickpeas with the tin water into a bowl and top with extra water to completely cover. Mix in 1 level teaspoon of bicarbonate of soda and leave while the courgettes cook.
3. Set a large saucepan over a medium-to-high heat with 3 spoons of olive oil. Add the chopped courgettes and tomatoes. Season with salt & pepper, cover (leaving a gap) and cook for 10 mins. Mix every so often. Stir in the 6 cloves of chopped garlic and cook for another 5 mins. Wash the chickpeas under cold water, drain and add to the pot. Season and simmer for another 5 mins. Stir in the peas and basil.
4. Put all the tomato sauce ingredients into a blender and blitz for 20 secs until smooth.
5. Add all ingredients for ricotta sauce into a bowl and beat together for 20 seconds.
6. Spread a few spoons of the tomato sauce across the baking dish and top with one layer of lasagne, followed by more tomato sauce. Add half of the courgette mix, top with 1 ball of mozzarella, grated cheese, 1/3 of the ricotta sauce, and salt & pepper. Repeat once. Finally, top with more pasta, the last 3rd of the ricotta sauce, grated cheese, seasoning and olive oil.
7. Bake in a preheated oven, 200’c fan, for 40/45 mins in the middle of the oven.
8. Eat straight away with extra cheese!