Lamb roast (to cure the winter blues)

1. Lamb:
a) Marinate lamb roast with pomegranate seeds (slightly crushed), mint, garlic, chilli, olive oil and salt
b) Place mixture in a roasting pan and add some red wine
c) Roast to a medium rare
d) Slice and serve topped with pomegranate and wine sauce

2. Roast vegetables:
a) Peel and cut carrots and parsnips into 2-3 cm pieces
b) Cut fennel into 3-4 cm pieces
c) Place vegetables into a glass roasting dish and add pine nuts, Herbes de Provence, Moroccan spices, onion flakes, olive oil and salt
d) Roast vegetables as you cook the lamb

3. Snow peas:
a) Melt butter in a wok with mustard seeds, crushed chilli and salt
b) Add snow peas and stir fry until "al dente"

4. Mushrooms:
a) Put mushrooms in a frying pan with chopped chives and olive oil and fry
b) Add a splash of cognac half way through