HOW TO CUT LEMONS FOR DRINKS RECIPES

Steps:

• 1. Preheat the oven to 180C/350F/gas 4.
  2. On a chopping board, cut the aubergines in half lengthways.
  3. Score the flesh sides in a crisscross pattern, making sure you don’t cut through the skins.
  4. Drizzle with 2 tablespoons olive oil, then toss to coat.
  5. Arrange on a baking tray, flesh-side facing up, then bake in the oven for around 45 minutes, or until soft.
  6. Using oven gloves, remove the aubergine from the oven, then leave aside to cool.
  7. Peel and roughly chop the garlic, then place in a food processor.
  8. Add the tahini, chilli powder (if using), cumin, 2 tablespoons extra virgin olive oil and the aubergine, discarding the skin.
  9. Cut the lemons in half. Squeeze in the juice, using your fingers to catch any pips.
  10. Secure the lid and blitz to a nice thick dip.
  11. Have a taste and add a tiny pinch of salt and pepper, if you think you think it needs it.
  12. Transfer to a bowl, to serve.

Steps:

• 1. Fire up your wood-fired oven an hour or so before you’re ready to cook (you can easily adapt this recipe for a barbecue or regular oven – use your instincts).
  2. When the oven temperature reaches 200°C (check with a thermometer) and the smoke and flames have died down, you can start cooking.
  3. Peel and bash the garlic with a generous pinch of sea salt in a pestle and mortar, then add the dried oregano and enough olive oil to loosen the mixture.
  4. Cut the lamb into 3cm chunks, then place in a large bowl. Season with black pepper, then add the marinade, and toss to coat.
  5. Halve, deseed and cut the peppers into chunks, and cut the lemons into wedges, then thread onto 8 skewers, alternating between lamb, pepper, bay leaves and lemon wedges.
  6. Lay the skewers on a baking tray and roast in the hot oven for about 10 to 15 minutes, or until charred, sticky and cooked through, turning occasionally. Keep an eye on them – rotate the tray so that all the kebabs get a turn of being close to the fire and pull them back a little if the bread starts to burn.
  7. Pick and roughly chop the parsley leaves, then scatter over the kebabs. Delicious served up with flatbreads, a dollop of Greek yoghurt and some sliced cucumber.