Ainsley Harriott served up Lamb Chops with Pistachio Nuts, Feta, Roasted Squash and Maltese Bean Salad on Ainsley’s Taste of Malta.

The ingredients are: 40g shelled unsalted pistachio nuts, lightly toasted, 1 small clove of garlic, peeled, bashed, pinch of dried chilli flakes, ½ lemon, zest and juice, 20g bunch of mint, leaves picked, 10g bunch of flat-leaf parsley, large stems removed, 5-6 tbsp extra-virgin olive oil, more if needed and 60g feta, crumbled.

For the Lamb: 4 lamb steaks or chops (or 8 cutlets), 2 tbsp olive oil, plus extra for drizzling, 2 tsp cumin seeds, lightly bashed, juice and zest of 1 lemon and 1 tbsp honey.

For the Squash: 1 large butternut squash or small pumpkin, deseeded, cut in half, 6 cloves of garlic, unpeeled, 1 tbsp butter, small pinch of ground cinnamon and 1 nutmeg, for grating.

For the White Bean Salad: 3 tbsp extra-virgin olive oil, 2 tbsp sherry vinegar or red wine vinegar, zest of ½ lemon, 2 x 400g tins of butter or cannellini beans (or a mix), rinsed and drained, 2 spring onions, finely sliced and small bunch (25g) of parsley, large stems removed, roughly chopped.

See recipes by Ainsley in his book titled: Ainsley’s Mediterranean Cookbook available from Amazon now.