It’s been hot, hot, hot in London town this week, and the warm weather has got me thinking about summer food. Aside maybe from a decent burger on a barbie, for me it’s the Mediterraneans that totally nail ‘al fresco’ eating. Grilled meats, crunchy veg and fresh zingy flavours.

These lamb wraps have all that and more. The taste of the spicy, charred, marinated meat and the tzatziki work really well together, and the wraps mean that the dish is still pretty light. We don’t have a garden, so our griddle pan has to do.

Ingredients (makes 3 large wraps)

For the lamb

400g lamb leg steaks

Handful of fresh oregano leaves, chopped

2 cloves of garlic, chopped

1 teaspoon dried chilli flakes

Juice of one lemon

50ml extra virgin olive oil

1/2 teaspoon smoked paprika

Pinch of salt

Freshly ground black pepper to taste

For the tzatziki

200g 0% fat Greek yoghurt

1/4 cucumber, sliced and diced

Handful of mint leaves, chopped

Pinch of salt

Freshly ground black pepper to taste

A good glug of extra virgin olive oil

For the wraps

Flatbread wraps

Salad leaves (rocket, spinach, watercress or other)

Red onion, thinly sliced

Red chilli, finely sliced

Method

A few hours before you eat, preferably overnight, marinate the lamb. Chop the oregano and garlic, and then add to a bowl with the salt, pepper, paprika, chilli, lemon juice and olive oil. Whisk together, pour over the lamb, making sure the steaks are coated, and then pop in the fridge for at least two hours.

While the lamb is marinating make the tzatziki (you can also do this the night before). Cut the quarter cucumber into half centimeter slices, and then dice. Pop into a bowl along with the chopped mint leaves, garlic, salt, pepper yoghurt and olive oil. Mix well and then set aside.

When you are ready to eat, get your barbecue or griddle pan on. When its good and hot, pop on your lamb. You want it nice and pink in the middle, so if your steaks are around a centimeter or so thick, you want to cook them for about 2 or 3 minutes each side. While the meat’s cooking, slice the red onion and chilli finely so they’re ready to go on the wraps.

When the meat’s cooked, take off the heat to rest for a few minutes. Whilst it’s resting, get a dry frying pan on the heat. When it’s hot, cook the flatbreads on the pan for 30 seconds on each side.This softens them up and makes them easier to handle.

You’re now ready to assemble the wraps. Spread a third of the tzatziki over the center of the wrap and then scatter some salad leaves on the top. Slice up the lamb steaks on the diagonal, and place on top of the leaves. Finally, sprinkle on the sliced onion and chilli, wrap up and then eat immediately.

Good times (I hope this makes sense, I was a bit drunk when I wrote it).

So, you get back from work. You’re tired, you’re hungry, but you can’t really be arsed to cook. If this sounds like you, then your prayers are about to be answered. This recipe for hot smoked mackeral and a piquant (yeah that’s right, I said piquant)  salad is fast, tasty, and with oily fish, bulgar wheat, and raw veg it’s also super healthy.

Ingredients

Serves 2-3

4 Hot smoked mackerel fillets

150g bulgar wheat

1 large clove of garlic, finely chopped

1/2 small red onion, finely chopped

1/4 of a large cucumber, diced

10-15 baby plum / cherry tomatoes, diced

Handful of flat leaf parsley and fresh mint, finely chopped

1 large red chilli, de-seeded and finely chopped

1 teaspoon Maras Biberi

The juice of half a lemon, and the same quantity of olive oil

Salt and freshly ground black pepper to taste

Method

The bulgar wheat salad is the only time consuming part of this dish, so get cracking with it first. Get a pan of water on the go, and when it’s boiling add the bulgar wheat. Simmer the wheat for 7-8 minutes, then drain with a sieve. At this point the bulgar will be almost cooked. Place the now full sieve back over the pan and put a lid on top of it. This allows the bulgar to drain thoroughly and also steam a bit so it’s cooked to perfection and a bit more ‘fluffy’ by the time you put the salad together.

Chop all the veggies and the herbs and place in a shallow bowl. Then make a sharp dressing by mixing the olive oil, lemon juice and Maras Biberi. Add the now fluffy and slightly cooled bulgar wheat and combine. Then add the olive oil and lemon dressing and mix.

Next get a dry frying pan on. Once it’s nice and hot, put the mackeral fillets it skin side down. Cook for about two minutes before flipping them over for another two.

Serve immediately with a big pile of the salad, and start feeling good.