Get in the mood to cook like a chef

Season the trimmed lamb loin and drizzle over some olive oil. Place on grill or hot pan and cook for approximately 1 minute on each side. It should not be overcooked, but pink in the middle. Let rest.

Cook the peas in salted boiling water until tender. Drain and crush with a fork. Add the feta and crush further to combine. Add toasted pine nuts and mint, a squeeze of lemon and a good splash of olive oil and pepper.

Slice the lamb loin into about 5-6 slices and arrange on top of the crushed peas. Spoon more crushed peas and mint on top.

Drizzle with a little extra virgin olive oil and serve.

Preheat oven to 340 degrees F.

In a large wok, heat the olive oil. (Mangan uses a wok to give plenty of room to toss and stir while frying the vegetables.)

Fry the garlic and onions until just turning brown. Remove from the wok and set aside.

Fry off the eggplant, zucchini, pepper and set aside.

Add the tomatoes, tomato juice, herbs, seasonings, sugar and sauces. Heat through, then add all the vegetables.

Spoon all the vegetables and the juices into an ovenproof dish.

Slice the mozzarella and arrange on top.

Place in the oven and bake for 30 minutes.