One.

Your recipes need to be bulletproof.

You don't want a disaster on the big day, too, as well as tasting phenomenal, they have to be easy to serve so you can relax and enjoy yourself.

Three.

When you're out to impress food, need to look great, too.

Okay, My first recipe fits the bill perfectly.

Stuffed lamb with spinach and pine nuts Stuff Meats are perfect for special occasions.

They look impressive.

Taste amazing, but more importantly, they're so simple to do.

Plan on for the stuff.

It's a saddle of lamb, basically a sort of Rolls Royce cut, perfectly shaped, and it suits stuffing to an absolute teeth for the stuffing.

Finally chopping onion, garlic, nice thin slices, oil in onions and garlic and salt on.

Pepe makes sure the stuffing is beauty season, so it helps the season.

The inside off the lamp.

Now we got a color on those onions were throwing some pine nuts that helps to give a bit of a texture.

Here's where starts getting really excited.

Spinach in Just lay the spinach over the pilots.

It looks like a lot of spinach that's gonna condense on disappear almost instantly.

So much more flavor spillage when you so to it, as opposed to steaming it or boiling your gas off.

Look at that now bring that together.

No eggs, no bread crumbs.

Humbled.

Better over the spinach.

Better cheese adds a beautifully salty, sharp and creamy flavor.

What this does, it brings us stuffing together.

Now open up the lamb.

Keep those little Phillips to decide.

That's the channel that we want to stuff.

I want to just open that up a little bit there.

Salt and pepper lightly.

Before we put our stuffing in, we're season it with soon.

Soon.

Mac is a wonderful lemony spice that goes brilliantly with lamb, and you could get it in most big supermarkets.

On it sort of cuts through that thick, rich sweetness of the lamb.

Open up that land there, take a spoon.

If you're pairing this for the day ahead, then let the stuff in cool down.

It's inevitable when you start rolling it on tying it something to squeeze out.

So load up the ends.

Take these beauties.

These little Phillips just support that stuffing and sort of increase that beautiful tunnel and then from there over that on, bring that towards you and then roll.

Like I said, some of stuff is gonna come out now of tight.

First off around the side.

Don't worry about some flash butchers, not just tie it.

Mhm.

One in the middle.

You could get butcher string from your local butcher or at cookware shops.

E got to ties.

Go to tight.

It just forces away that stuffing out of the lamp when it's in the oven.

Nice.

Now we just see on the top of it.

Roll the joint to make sure all the skin gets seasoned.

Now you think normally that just goes in the oven like that.

That's how my mom would do it.

But get your tray onto the gas oil in, get it very nicely colored.

None of your stuff.

Things coming out of the sides really important.

Look at that color.

Beautiful.

Does kick start roasting process gets off into the oven.

Cook for 45 to 55 minutes, depending on how pink you want your lamb.

Lift the lamb out of the fat to wrest, wresting it raised up in the tin or stop it cooking but not call it down too quickly.

That means you won't lose any of those lovely juices.

Next, I'm making a simple but sophisticated accompaniment for the lamb top and tell the cucumber peel it.

Cut the cucumber into three on just core, taking out all that.

It's just sort of watery CD, and it spoils the flavor.

Sliced cucumber cucumber in really nice way of making a cheap and cheerful cucumber look glamorous.

We're gonna address that cucumber with a nice fresh yogurt.

Come with tablespoons.

Next, it's a fresh mint.

Trust it.

Touch assault, touch of pepper and then pomegranate molasses that just swings it up.

Finish that with lemon with mix that up.

Lamb is rested carefully take off the strength and then just gently pull them back.

Straight edge knife that's gonna cut through that crispy found on the outside Instantly.

I tied it purposely so I can get my portion control from the lines.

Hold it Nice.

Um, firmly.

Look at your line where the string waas on.

Look, this one is gonna be amazing late on down just in those two slices there.

It proves that stuffing meets this for special occasions because that is a saddle of lamb at its absolute best.

Stuffing meats and fish not only makes them look fantastic, it also gives them an extra added flavor dimension to once you've mastered the technique, you'll be able to turn out dishes that will guarantee you'll have an unforgettable feast.

Here are three more of my favorite easy stuff dishes that are perfect for any feast.

First up chicken with garlic and chestnut stuffing packed with flavor on earthy richness.

Yeah, For the stuffing, fry finely chopped onion garlic on celery in hot olive oil.

Next at pine nuts, which have a lovely, creamy taste on chopped, earthy cooked chestnuts.

Both had a wonderful, chewy texture and richness to stuffings.

Season on.

Add chopped parsley, then staring cooked wild rice.

Next, take a whole de boned chicken it's filling to do at home.

But if you ask, your butcher will do it for you on pile the stuffing mixture along the center.

Now simply roll the chicken up tightly on, tie it with your butcher strength, then roast in a hot oven for just over an hour, simply carved into magnificent thick slices.

So impressive, so easy and trust me Thistles.

A dish guaranteed to get a fantastic reaction on any occasion.

Whole stuff.

Fish will always make an impression.

My next recipe is sea bass Stuff with fennel, lemon and capers.

Yeah, first place the whole gutted sea bass on foil on season.

The fish inside and out.

Sea bass is known as the King of the seas.

On has a wonderful sweet white flesh.

Start the stuffing with sliced fennel.

It's aniseed flavor.

Worked brilliantly with the fish next at capers.

Fresh dill on slices of lemon, then dot in knobs of butter.

Lastly, at a splash of white wine, which helps to steam the fish and creates a lovely source on feel tightly into a parcel.

This locked in the juices and flavor.

Then simply bake an immediate mother.

Unwrap and hear your guests do on our with delight, prepared in 10 minutes.

Rap for intense flavor.

A stunning sea bass that's bound to create a stir.

My next dish throws a Spanish twist on a classic English roast pork stuff with man chego on men Brillo.

Use a pork loin roasting joint, lay the joint skin side down and cut three quarters of the way into the flesh, creating space for the stuffing.

Next.

Thinly sliced Spanish Manchego cheese.

This has a wonderful, buttery, nutty taste, and it's fantastic for stuffing as it melts.

Brilliantly sliced Spanish.

My umbrella quince jelly, sweet and perfumed, is the perfect partner for the saltiness of the cheese.

Then simply lay your cheese and quince jelly into the pork.

A sage leaves for strong on deliciously bitter flavor.

Roll the meet up on tie with butcher's string.

Next, add more sage leaves on some aromatic fresh time to a roasting tin Theun.

Lay the pork on top, skin side off.

Cut a bulb of garlic and half on wedge it under the meat.

Garlic wedges helped lift the poor, so roasted perfection will had a sweet depth of flavor to your gravy drizzled with olive oil.

Season on rose for just over an hour with the heat on high for the 1st 20 which helps get the skin crispy and golden.

Once cooked, leave the port to rest as you make a stunning gravy.

Simply place the row Sington over medium heat at a drug of sherry and delays.

Using the roasting juices gives your gravy maximum flavor simmer and reduce for a few minutes, then pouring the incredible resting juices from the pork.

Finally, strain the silky rich gravy over the stuff.

Loin on.

Serve immediately.

Stuff through with incredible flavor.

Rich, sweet and aromatic.

A stunning centerpiece.

Fit to grace any table anywhere, anytime.

Three Dishes Stuff to perfection.

Proof.

You can have food that's simple to pull off but looks incredible on taste.

A million bucks.

Amazing.

Yeah, yeah.