METHOD

1. Heat oil and butter in a frying pan; add onions and sauté over low heat until soft and golden. Remove and keep warm. Increase heat and add bacon, fry until crisp. Remove and keep warm.

2. Lightly flour the liver and shake off the excess. Add liver to the pan and fry on both sides until browned (about 2 minutes).

3. Serve the liver topped with onions and bacon, and drizzled with the sauce.

Sauce:

1.Place vinegar, wine, onion, bay leaf and peppercorns in a small saucepan. Simmer until reduced to 2 tablespoons. Strain into another small saucepan with mustards and cream. Simmer until heated through and slightly thickened. Season and serve with the liver.

METHOD

Combine all ingredients in a ceramic dish or a large plastic bag and make sure that all the meat and zucchini are coated.

Marinate in the fridge for 2 hours, and then bring back to room temperature before cooking.

Char-grill the cutlets for just a few minutes until done, then rest for a couple of minutes.

Start the zucchini on the char-grill about half way through cooking the lamb.

Arrange a quarter of the zucchini on each plate and top with three lamb cutlets. Garnish with a lemon quarter and serve immediately.

METHOD

In a large bowl, combine soy, wine, cornflour and sesame oil. Add lamb and toss well to combine. Set aside (30 minutes) to marinate.

Meanwhile, combine sauce ingredients in a separate bowl.

Heat wok to very hot, add half of the peanut oil and stir-fry lamb in batches until just cooked through and tender; set aside.

Add remaining peanut oil and stir-fry onion and carrot until just tender. Add ginger and garlic and cook (1-2 minutes) until fragrant.

Return lamb to wok with Sichuan pepper and 5-spice powder and cook (1-2 minutes) until very fragrant. Add sauce mixture and bring to a boil.

Serve immediately with cucumber slices and steamed jasmine rice.

METHOD

Pierce meatiest part of each shank in two places with sharp knife; press garlic into cuts.

Grate rind of both lemons finely; reserve. Halve lemons; rub cut sides all over shanks. Preheat oven to moderate.

Heat oil in large flameproof casserole dish; cook shanks, in batches, until browned. Cook onion, stirring, in same dish until softened. Add wine; bring to a boil, then remove dish from heat.

Place carrot, celery and shanks, in alternate layers, on onion mixture in dish. Top with bay leaves and thyme; carefully pour stock over the top. Cover dish tightly with lid or foil; cook in moderate oven about 3 hours or until meat is tender. (Recipe can be made ahead to this stage. Cover; refrigerate overnight.)

Meanwhile, combine reserved grated rind, parsley and mint in small bowl.

Boil, steam or microwave potato until tender; then drain. Mash potato with warmed cream and butter in large bowl until smooth. Cover to keep warm.

Transfer shanks to platter; cover to keep warm. Strain pan juices through muslin-lined sieve or colander into medium saucepan; discard solids. Boil pan juices, uncovered, stirring occasionally, until reduced by half.

Divide mashed potato among serving plates; top with shanks, sprinkle with lemon-herb mixture, drizzle with pan juices. Serve with steamed green beans, if desired.

per serving 39.8g fat; 2856kJ (682 cal)