Tuck the grilled chicken pieces into a pita, or lay them on top of hot buttered rice. For a great taste variation, try using turkey, pork or lamb in place of the chicken. You can also roast or broil the meat in the oven instead of grilling it.

Spring lamb is very tender and flavourful. The vegetables and herbs in this dish mellow the gamey taste that lamb sometimes has.

You can substitute any kind of meat in this recipe. Make the patties large enough to fit a hamburger bun, small enough to be bite-sized hors d'ouvres or shape them around a skewer as perfect picnic fare.

There's nothing like homemade stock. Yes, it takes hours to simmer, but the resulting flavour is unequalled. Here's my take on a classic. Feel free to add your own variations to it.

Growing up, I never experienced lamb. As an adult, I was reluctant to taste it. At first, I piled on the mint jelly. But eventually the seductive succulence of a well-cooked cut of lamb got to me. Now I’m a believer.

Ask the butcher for 2 trimmed lamb rib roasts containing 9 bones each. Make sure he cuts off the back bones, so that it's easier for you to carve the roast, and that he joins the two rib portions to form a crown. Serve the roast with Tangerine Scented Rice.