Instructions: Preheat the grill to high.

1 Heat a griddle pan. Season two pieces of the lamb with pepper and drizzle over the vegetable oil. Add to the pan and cook to taste. Serve garnished with the kiwi fruit halves and mint sprig.

2 Heat the olive oil in a saute pan. Add the garlic and spinach, cover the pan with a lid and cook for about 2-3 minutes, shaking the pan occasionally, until the spinach is wilted. Then drain the spinach.

3 For the Welsh Rarebit: Toast the bread under the grill on one side until

golden. Place the grated cheese in a bowl, add 1 tbsp beer, 1 tsp mustard, season and mix together. Add the egg and 15g/ 1/2oz butter and mix again.

4 Spread half of the spinach on the untoasted sides of the bread and spoon

on some of the cheese mixture. Place under the grill again and cook until

melted and golden. Serve garnished with the chives.

5 For the Stir-Fried Lamb: Mix the remaining beer with the Worcestershire sauce, Tabasco, 2 tsp mustard and season. Cut the remaining lamb into strips and add to the mixture. Leave to marinate for a few minutes.

6 Heat 15g/ 1/2oz butter in a frying pan. Remove the lamb from the marinade and shake off the excess. Add to the pan and stir-fry for 3-4 minutes, or until cooked to taste. Add 2 tbsp marinade and cream to the pan and simmer to reduce.

7 Pile the remaining spinach onto a plate and sit the stir-fried lamb on top.

8 For the Fool: Whisk the cream until soft peaks, add the chopped kiwi fruit and fold in. Spoon into a sundae glass, decorate with popcorn and a

mint sprig.

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