Fab roasts (part 2) - Spatchcock chicken with gremolata, Spicy lamb and aubergine filo pie

Spatchcock chicken with gremolata

A spatchcock chicken is a chicken that has simply had the backbone cut out.

Preparation time: 15 minutes

Cooking time: 40 minutes

Serves 6

Easy

Spatchcock chicken with gremolata

1.5kg (3lb 6oz) free-range chicken, spatchcocked

1tbsp olive oil

Juice 1/2 lemon

For the gremolata

Handful each flat-leaf parsley and tarragon, roughly chopped

Large handful breadcrumbs

Zest and juice 1 lemon

2tbsp capers, drained and rinsed

2 garlic cloves, chopped

4tbsp extra virgin olive oil

1. Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Rub the chicken with the oil and lemon juice and season well. Put the chicken skin side up in a roasting tin and roast for 30 to 40 minutes.
2. Put all the gremolata ingredients into a food processor, season and whizz. Serve spooned over the chicken.

Per serving: 300 calories, 13g fat (2.5g saturated), 7g carbohydrate

Grilled whole sole with lemon and caper butter

Punchy capers are wonderful with fish - they add a sour, salty taste.

Preparation time: 10 minutes

Cooking time: 15 minutes

Serves 2

Easy

Grilled whole sole with lemon and caper butter

Oil, for greasing

2 whole Dover or lemon sole, skinned (ask your fishmonger to do this)

Juice 2 lemons

50g (2oz) butter

4tbsp capers, drained and rinsed

2tbsp finely chopped parsley

1. Heat the grill. Oil and season the sole and place on a well-oiled baking sheet. Grill for 10 to 15 minutes without turning, until they're cooked and beginning to flake.
2. Meanwhile, add 2tbsp water to the lemon Juice. Heat a saucepan and add the butter. Let it foam and, when it begins to turn slightly brown and smell biscuity, add half the lemon juice, then taste the sauce and add the other half if you want. If the sauce begins to bubble fiercely, remove the pan from the heat. Add the capers and parsley and season well. Pour straight over the fish and serve immediately with new potatoes and wilted spinach.

Per serving: 450 calories, 26g fat (14g saturated), 1g carbohydrate

Moroccan-spiced lamb and couscous

Couscous is such a quick yet delicious side dish, but remember it's wheat based.

Preparation time: 15 minutes

Cooking time: 50 minutes, plus resting

Serves 4

Easy

Moroccan-spiced lamb and couscous

750g-800g (1lb 10oz-1lb 12oz) butterflied

Leg of lamb

1tbsp olive oil

1tbsp ras el hanout spice mix

For the couscous

225g (8oz) couscous

Zest and juice 1 lemon

250ml (9fl oz) hot vegetable stock

2tbsp extra virgin olive oil

Few sprigs parsley and mint, roughly chopped

100g feta (4oz), crumbled

1. Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Put the lamb in a roasting tin and rub all over with the oil and spice mix. Roast for 40 to 50 minutes. Leave to rest for about 15 minutes, before slicing.
2. Put the couscous in a large bowl, season with salt and pepper and mix in the lemon zest Pour over the hot stock, cover with clingfilm and leave for 5 to 6 minutes. Fluff up the grains with a fork, then stir in the extra virgin olive oil, lemon juice, herbs and feta. Serve with the sliced lamb.

Per serving: 551 calories, 29g fat (11g saturated). 29g carbohydrate

Spicy lamb and aubergine filo pie

Creamy-tasting aubergines may play a role in helping to fight diabetes.

Preparation time: 15 minutes

Cooking time: 40 minutes

Serves 4

Easy/prepare ahead

Spicy lamb and aubergine filo pie

1 aubergine, diced into 1cm (1/2in) cubes

2tbsp oil, plus extra for brushing pastry

400g can chopped tomatoes

1tsp ras el hanout spice mix

1/2tsp ground cumin

2tbsp pine nuts, toasted

Few sprigs parsley, chopped

450g (1lb) cooked lamb, shredded

2 sheets filo pastry

1tsp sesame seeds

You will need

1.5-litre (2_3/4pt) ovenproof dish or 4 x 300ml (1/2pt) baking dishes

1. Heat the oven to 220 C, 200 C fan, 425 F, gas 7. Mix the aubergine with the oil and place on the baking sheet. Roast for 15 minutes, turning occasionally, until golden. Reduce the oven temperature to 200 C, 180 C fan, 400 F, gas 6.
2. Meanwhile, simmer the tomatoes with the ras el hanout and ground cumin for 5 minutes until thickened slightly. Stir in the aubergines, pine nuts, parsley and lamb, and simmer for a further 5 minutes.
3. Transfer the mixture to the dish. Brush the pastry with a little olive oil and lay the sheets on top of the filling, scrunching the pastry lightly to fit the dish. Sprinkle with the sesame seeds and bake for 15 minutes until golden and crisp.