1. Make 3 slashes on each of the drumsticks with a sharp knife (be careful!).

2. Mix together the soy sauce, honey, oil, tomato purée and mustard. Pour this mixture over the chicken and coat thoroughly. Leave to marinate for 30 minutes at room temperature, or overnight in the fridge.

3. When you are ready to cook, heat your oven to 200°C/ fan 180°C/ gas 6.

4. Tip the chicken into a shallow roasting tray and cook for 35 mins, turning occasionally, until the chicken is tender and glistening with the marinade.

5. Serve with a tasty green salad or coriander rice.

1. Pre heat your oven on its full heat. Take a sharp knife and slash the fatty side of the lamb, just enough to pierce the fat but not the meat.

2. Take half the fresh rosemary and half of garlic cloves and scatter them on the bottom of a deep sided roasting tray.

3. Rub the lamb all over with olive oil and season with salt and pepper. Place it in the tray making sure it is on top of the rosemary and garlic, so it absorbs all the great flavours whilst it cooks.

4. Put the remaining rosemary and garlic on top of the lamb, you can also stuff pieces of rosemary into the fat to give it added flavour. Cover the tray with foil, ensuring all ends are covered and place in the oven. Turn the oven down to 170°C/ 325°F/ gas 3 and cook slowly for 4 hours. You will be able to tell when the lamb is ready as it will look soft, succulent and will pull apart easily.

5. Remove the lamb from the oven and place it on a chopping board. Cover it with tinfoil, then a tea towel, and leave it to rest for at least 20 minutes, this will make the lamb juicier.

6. Pour away most of the fat from the roasting tray, this will tend to sit on top so will be easy to scoop off, ensure you also discard any bits of rosemary stalk. Put the tray on the hob and mix in the flour, add the stock and the red wine while stirring and scraping all the juices from the bottom of the tray. If it is a little thick you can always add some extra stock, or just water. Season to your taste.

7. Serve the lamb with roast potatoes, green vegetables, mint sauce and lashings of gravy. If there is anything left the next day, make pulled lamb rolls!

1. Pre-heat your griddle/frying pan on a very high heat. While your pan is heating, lightly season your steak with salt and pepper and a small drizzle of oil. Never oil the pan as this will cause the pan to smoke.

2. The pan should now be hot. To check the heat of the pan, place a drop of water on the hot pan, if it bounces around then the pan is hot enough to start.

3. Every person is different, some people prefer a well-done steak and others prefer it rare.

Below is a guide for a two-centimetre-thick Rump or Sirloin Steak at any preference:

For rare: About 1½ minutes on each side

For medium-rare: About 2 minutes on each side

For medium: About 2½ minutes on each side

For well done: About 3 minutes on each side

4. Once your steak is done place it on a plate or chopping block, cover with foil and allow it to rest for five minutes. Serve with a great sauce (peppercorn is our favourite), a sharply dressed green salad and chips.

1. Mix the sea salt and 200g of the sugar in a large food bag, add the pork and coat it well. (If you do not have a bag, rub over the pork in a dish and cover with cling film.) Leave in the fridge overnight.

2. The next day, remove the pork and wipe down the meat with kitchen paper. Heat oven to 140°C/120°C fan/gas 1.

3. Mix the remaining sugar, the maple syrup, mustard and some ground pepper together to form a sauce. Rub half the mixture over the pork and sit it on a rack in a roasting tin.

4. Roast for 6 hours, checking and basting every 90 minutes.

5. Spoon the remaining maple mixture over the pork and roast for 1 hour more.

6. Rest the meat for 30 minutes on a plate loosely covered with foil.

7. To serve, tear the pork into big fat chunks and, after skimming the surface, spoon over any juices from the tin. Serve in rolls with chutney, or with roast potatoes and green vegetables.

1. Crush the peppercorns and garlic cloves with a pinch of salt in a pestle and mortar until you have a smooth-ish paste, then stir in the vinegar.

2. Sit the beef in a non-metallic dish, then rub all over with the paste. Leave in the fridge for a few hours to marinade, but no longer than two hours.

3. To cook, place a griddle pan over a very hot heat. Rub the marinade off the meat, then season with a little more salt.

4. Cook the meat until charred on each side:

• • About 5 mins on each side for rare
  • If the cut is very thick, you may want to roast it in a hot oven for 5 mins after searing.

5. Lift onto a chopping board, then rest for 5 mins before carving into slices and serving with chips and wholegrain mustard.