Two lamb breasts, one extraordinary centrepiece. Stuffed with wild garlic, toasted pistachios, anchovy and goat's cheese, rolled and braised low and slow until deeply tender and melting. The best-value cut on the counter, done properly.

Moist lemon and pistachio cake topped with pillowy torched Italian meringue. Elegant, citrusy and surprisingly straightforward - perfect for celebrations or afternoon tea.