John Torode and Lisa Faulkner served up a tasty mushroom risotto with goat’s cheese croquettes on John and Lisa’s Weekend Kitchen.

The ingredients are: 2 tsp cumin seeds, 2 tsp coriander seeds, 500g minced lamb, 2 lemons, juiced reserving the zest, Sea salt and black pepper, 1 large egg, lightly beaten and A handful flat-parsley, chopped.

For the Tabbouleh: 100g fine-ground bulgur wheat, 100ml extra virgin olive oil, 1 lemon, juiced , 3 ripe tomatoes, finely chopped , 3-4 spring onions, sliced finely, 1 very large bunch flat-leaf parsley, chopped, A few sprigs of mint leaves, chopped , Sea salt and black pepper.

To Serve : Pitta breads, Greek yogurt and Pickled chillies.

See recipes by Lisa in her book titled: The Way I Cook… available from Amazon now.