A dish that shouts “new growth” – tender, juicy lamb on its bones, new potatoes, spring greens and sorrel. Robust garden sorrel adds depth and hints of lemon to a dish that is all freshness and lightness. Outstanding Food Editor, Kathy Paterson allows two-three lamb cutlets per person, adding that if your family or friends have a larger appetite, then allow four cutlets. 

Succulent, juicy beef with tenderness in spades and its own flavour nuances connected to landscape and nature – Matangi rump skewers are subtly enhanced with a spice rub and eaten with an ‘outstanding’ sauce made from Forty Thieves Peanut Satay. Tuck in!

Fresh, vibrant and protein-packed, we think you will keep craving this combination, from multi-award winner Matangi Angus Beef. Feel free to make the dressing more assertive by adding a little more harissa. When sourcing your 700g jar cooked chickpeas – it’s worth choosing good quality chickpeas if you are able – the flavour will reward.