1 ripe beef tomato, cut into petals and seeds removed
3 red chillies, sliced
1 tbsp chopped fresh dill
1 fennel bulb, sliced
2 heads garlic, cut through
3 garlic cloves, chopped
1 garlic clove, crushed
¼ iceberg lettuce, shredded
1 lemon, cut into slices
½ lemon, juice only
1 tbsp chopped fresh mint
2 onions, roughly chopped
200g/7oz roasted red peppers, chopped
1 red onion, diced
1 red onion, cut into rings and chargrilled
1 rosemary sprig, chopped
1 tsp allspice berries
2 bay leaves
salt and freshly ground black pepper
50²µ/1¾´Ç³ú caster sugar
1 tbsp coriander seeds
1 tbsp fennel seeds
1–2 tbsp runny honey
2 tbsp olive oil, plus extra for drizzling
6 tbsp olive oil, plus extra if needed
few tbsp extra virgin olive oil
glug olive oil
2 tbsp dried oregano
salt
1 tsp salt
300²µ/10½´Ç³ú self-raising flour, plus extra for dusting
1 tbsp smoked paprika
1 star anise
pinch sugar
500ml/18fl oz white wine vinegar or cider vinegar
100²µ/3½´Ç³ú feta
1 tbsp soured cream
3 tbsp Greek-style yoghurt
300ml/10½fl oz Greek-style yoghurt
½ lamb shoulder
1 tsp baking power
300ml/10fl oz white wine