INGREDIENTS

INSTRUCTIONS

STIR-FRIED LAMB:  1 Heat the oil in a pan, add the lamb strips, onion,
leeks and garlic  and cook for 5-6 minutes or until the meat is
browned.  2 Stir in the soy sauce, tabasco, honey, sesame oil and
herbs, and  cook for a further 3-4 minutes, stirring occasionally.
Season and  serve.  POTATO SALAD:  1 Wash the potatoes and cook in a
large pan of boiling, salted water.  Boil the eggs in a separate pan
until just hard, cool and shell.  2 Trim the leeks, cut into 10cm
lengths, chop any edible trimmings and  reserve. Cook the lengths with
the potatoes until just tender and  drain.  3 Heat the oil in a large
pan; add the chopped leeks and cooked  lengths. Add the balsamic
vinegar and fry until the leeks are golden  brown. Stir in the cooked
potatoes and herbs, season well and serve  topped with the halved
boiled eggs.  PAN-FRIED LAMB WITH FRIED EGGS AND ROASTED POTATOES:
Preheat oven to 220c/Gas 7.  1 Wash the potatoes, lay in a roasting
tin, drizzle over some olive  oil, season with salt and put in the
oven.  2 After 10 minutes of cooking time sprinkle over the chopped
leek,  thyme and chopped garlic and cook for a further 10 minutes.  3
Meanwhile, pan-fry the lamb steaks and eggs in a little oil. Serve  the
steaks topped with the eggs and with the potatoes on the side.  BANANA
CUSTARD:  1 Mix the egg yolks and white, sugar and vanilla essence
together in a  large bowl.  2 Heat the milk to just boiling and pour
onto the egg mixture,  whisking continuously.  3 Return to the pan and
stir over a gentle heat until thickened. Stir  in the mashed bananas,
leave to cool and serve garnished with mint.  BANANA PUDDING: continued
in part 2

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