Butterflied leg of lamb with slow-roasted tomato, basil and olive confit from Diva Cooking: Unashamedly Glamorous Party Food by Victoria Blashford-Snell and Jennifer Joyce

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Red pepper aïoli; Saffron aïoli; Fennel slaw with dill and cider vinegar dressing; Baby green salad with beetroot, spring onion, and sesame; Saffron-roasted potatoes with rosemary and red onions

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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