• Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
• Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
• Add the minced beef and pork to the pot. Break the meat apart with a spoon and cook until browned.
• Pour the red (or white) wine into the pan and let it simmer for a few minutes until it reduces by half.
• Add the crushed tomatoes, milk, salt, pepper, oregano, thyme, rosemary, bay leaf, and nutmeg. Stir well to combine.
• Stir in the tomato paste and beef or vegetable broth. Bring the mixture to a simmer.
• Reduce the heat to low, cover the pot, and let the Bolognese sauce simmer for at least 1 to 1.5 hours. Stir occasionally.
• Taste and adjust the seasoning as needed. If the sauce becomes too thick, you can add a bit more broth.
• Remove the bay leaf before serving.
• Serve the Bolognese sauce over cooked pasta and garnish with freshly grated Parmesan cheese.

• Preheat your oven to 325°F (163°C).
• Trim excess fat from the lamb, leaving a thin layer for flavor and moisture.
• Using a narrow blade cut a dozen deep, narrow pockets in the meat and fill them with sliced garlic
• Score the lamb with a sharp knife.

Make the Marinade:

• In a bowl, mix minced garlic, harissa paste, cumin, coriander, cinnamon, ginger, salt, black pepper, olive oil, lemon zest, and lemon juice to form a thick paste.

Marinade the lamb:

• Rub the harissa marinade all over the lamb, making sure to get it into the scored cuts and garlic-filled pockets
• Allow the lamb to marinate for at least 1-2 hours or overnight in the refrigerator for more flavor.

Roast the Lamb:

• Place quarted red onions, sliced carrots and a large bulb of garlic cut in half (across the cloves) in to the roasting pan with 4 tbsp of olice oit
• Place the marinated lamb on a rack in a roasting pan, fat side up.
• Roast in the preheated oven until the internal temperature reaches your desired level of doneness (about 20 minutes per pound).

Baste and Rest:

• Baste the lamb with its juices every 20-30 minutes to keep it moist.
• Once done, remove from the oven, cover with a layer of foil and then a tea-towel and let it rest for 15-20 minutes before carving.

Garnish and Serve:

• Garnish with fresh mint leaves if desired.
• Carve the lamb into 5mm slices and serve with couscous, rice, or flatbread or with roast potatoes and steamed/glazed vegetables

Prepare the Sazon mix

• In a small bowl, combine all the ingredients thoroughly.
• Mix well until all the spices are evenly distributed.
• Store the sazón in an airtight container or a sealed jar for future use.

Cooking

• Heat the vegetable oil in a large skillet over medium heat.
• Add the chopped onions and garlic, and sauté until the onions become translucent and the garlic is fragrant.
• Add the tomatoes to the skillet and cook for about 10-15 minutes, or until they have softened and released their juices.
• Stir in the ground cumin, salt, and black pepper, and mix well with the tomato mixture.
• Reduce the heat to low and let the mixture simmer for an additional 10-15 minutes, stirring occasionally.
• Add the chopped cilantro during the last few minutes of cooking.

Serving

• Once the hogao has thickened and the flavors have melded together, remove it from the heat and let it cool slightly before serving.

• Clean the lobster thoroughly, removing any dirt or impurities.
• In a blender or food processor, combine the red bell peppers, scotch bonnet peppers, onions, garlic, and ginger. Blend until you have a smooth paste.
• Heat some vegetable oil in a pan and add the blended pepper mixture. Cook until the mixture thickens and the oil separates from the pepper.
• Season the pepper mixture with seasoning cubes and salt to taste.
• Marinate the cleaned lobster with the pepper mixture, ensuring each crayfish is well coated. You can let it marinate for at least 30 minutes to allow the flavors to infuse.
• Preheat your grill or oven to medium-high heat.
• Place the marinated lobster on the grill or in a grilling pan and cook until they are fully done. The cooking time may vary depending on the size of the crayfish and the heat of the grill.
• Turn the lobster occasionally to ensure even cooking and prevent them from burning.
• Once the lobster is cooked and has a slightly charred appearance, remove them from the grill.
• Serve the Lagos grilled lobster hot as a delicious and flavorful appetiser or as a side dish, or as a main course with Jollof rice.

• In a pan, dry roast the cumin seeds, coriander seeds, and fenugreek leaves until they become fragrant. Let them cool.
• Grind the roasted spices into a fine powder using a spice grinder or mortar and pestle.

Chicken

• Wash the chicken pieces thoroughly and make 2-3 deep cuts in each piece to allow the marinade to penetrate.
• In a large mixing bowl, combine the yogurt, lemon juice, Tandoori masala, ginger-garlic paste, red chili powder, cumin powder, coriander powder, turmeric powder, garam masala, vegetable oil, and salt. Mix well to form a smooth marinade.
• Add the chicken pieces to the marinade, ensuring that each piece is evenly coated. Cover the bowl with plastic wrap or a lid and let it marinate in the refrigerator for at least 2-3 hours, or preferably overnight, to allow the flavors to develop.
• Preheat your oven to 475°F (245°C) or prepare a red-hot charcoal barbecue grill. If you have a tandoor oven, you can use that for a more authentic experience.
• Arrange the marinated chicken pieces on a baking tray lined with aluminum foil or place them on a wire rack set over a baking tray to allow the excess marinade to drip off.
• Bake/grill the chicken for 25-30 minutes, or until the chicken is cooked through and slightly charred, flipping the pieces halfway through and basting with any leftover marinade.
• Once cooked, remove the chicken from the oven and let it rest for a few minutes.
• Garnish with chopped coriander and serve hot with lemon wedges, sliced onions, and mint chutney.

Tandoori masala

• In a large bowl, combine the grated potatoes, chopped onion, minced garlic, beaten egg, flour, baking powder, salt, pepper, and paprika (if using). Mix well until all ingredients are thoroughly combined.
• Heat a large skillet or frying pan over medium heat and add enough vegetable oil to cover the bottom of the pan.
• Take a spoonful of the potato mixture and carefully place it in the hot oil, flattening it slightly with the back of the spoon to form a pancake shape. You can cook multiple cakes at a time, depending on the size of your pan.
• Fry the potato cakes for 3-4 minutes on each side or until they turn golden brown and crispy.
• Once cooked, transfer the potato cakes to a plate lined with paper towels to drain any excess oil.
• Serve the Luxembourg potato cakes hot as a delicious snack or as a side dish along with your favorite dipping sauce, such as sour cream, applesauce, or ketchup.