Mega Food Court

Ingredients
750 g ripe plums
2 sprigs of fresh rosemary
20 g icing sugar
500 g all-butter shortcrust pastry
30 g flaked almonds
FRANGIPANE
200 g unsalted butter (at room temperature)
200 g golden caster sugar
4 large free-range eggs
2 oranges
2 lemons
2 teaspoons almond extract
200 g ground almonds
40 g plain flour , plus extra for dusting
LIMONCELLO ICING
75 g icing sugar
25 ml limoncello

Method
Halve and destone the plums and place in a bowl. Strip in the rosemary leaves, sprinkle with the icing sugar and leave to macerate for half an hour.
Meanwhile, make the frangipane. Cream the butter and caster sugar together, then beat in the eggs. Finely grate in the zest from the oranges and lemons and add the almond extract. Fold through the ground almonds and flour.
Preheat the oven to 180°C/350°F/gas 4.
Roll out the pastry on a floured surface to fit a 25cm x 35cm lined baking tray, going up the sides slightly. Bake in the middle of the oven for 15 minutes.
Remove from the oven and lower the heat to 160°C/310°F/gas 2½.
Spread the frangipane over the pastry and stud with the plums and flaked almonds. Bake for 30 minutes, then allow to cool slightly.
Combine the icing ingredients in a bowl and mix until smooth. Drizzle over the cooled tart, then serve.

Ingredients
1 leg of lamb , (about 2kg)
1 handful of fresh sage
1 clove of garlic
1 handful of fresh rosemary
1 lemon
olive oil
85 g higher-welfare smoked pancetta

Method
Preheat the oven to 220ºC/425ºF/gas 7.
With a knife, follow the lamb bone down about 10–12cm (you are just making a ‘tunnel’ where you are cutting the meat away from the bone). Do this from the top end and the bottom end. Pierce the skin at an angle with a sharp pointed knife 6 or 8 times at random around the leg, then open up the incisions by poking your fingers down them to make a bit of space.
Pick the sage leaves and peel and chop the garlic. Pick and roughly chop the rosemary leaves.
Using a pestle and mortar, smash up half the sage with the garlic and 1 teaspoon of sea salt. When it’s pulped, squeeze in the lemon juice, add 2 tablespoons of oil, the other half of the sage and the rosemary.
Stuff the herb mixture into all the incisions and gaps you have made with the knife.
Slice the pancetta, then stuff deep into the gaps along the bone and the incisions. This gives a lovely fragrant flavour to the meat.
Put a little oil in a hot roasting tray (preferably a nice thick one), add the lamb, and roast, turning every 30 minutes until cooked.
COOKING TIMES
Pink – 10 minutes for every 450g plus 20 minutes
Medium – 13 minutes for every 450g plus 20 minutes
Well-done – 20 minutes for every 450g plus 20 minutes
Always rest the meat for at least 10 minutes before carvin