Easy Father's Day lunch

The menu

• Starters & nibbles

  Sun-dried tomato and rosemary palmiers

• Main course

  Roast leg of lamb with garlic and rosemary

• Main course

  Broad bean and courgette pilaf

• Cakes and baking

  Mississippi mud pie

Menu ingredients

Serves 4

• Fruit and vegetables

  • 1 x 280g/10oz jar sun-dried tomatoes, drained and finely chopped

  • few sprigs fresh rosemary, leaves only, finely chopped

  • 3 large garlic cloves

  • 4-5 stalks fresh rosemary, plus extra for garnish

  • 1 onion, peeled, finely chopped

  • 2 cloves garlic, peeled, crushed

  • 200g/7oz broad beans, out of their pods, inner membranes removed

  • 4 courgettes, cut into 3cm/1in rounds

  • chopped fresh parsley

  • lemon juice

• Tins, packets and jars

  • plain flour, for dusting

  • equal amount of plain flour

  • 225g/8oz basmati rice, soaked in water for 20 minutes and drained

  • 3 tbsp golden syrup

• Cooking ingredients

  • salt and freshly ground black pepper

  • 1 tsp cumin seeds

  • 1 tsp coriander seeds

  • 50ml/2fl oz vegetable oil

  • 1 cinnamon stick

  • 1 tsp ground turmeric

  • 10 cardamom pods, lightly crushed

  • 2 cloves

  • 400ml/14fl oz vegetable stock

  • olive oil, for brushing

  • salt and freshly ground black pepper

  • 85g/3oz muscovado sugar

  • 175g/6oz icing sugar, sieved

• Biscuits, snacks and sweets

  • 300g/10½oz bourbon biscuits, crushed

  • 85g/3oz dark chocolate, minimum 70 per cent cocoa solids

  • 150g/5½oz dark chocolate, minimum 70 per cent cocoa solids

• Drinks

  • 125ml/4½fl oz red wine

• Dairy, eggs and chilled

  • 500g/1lb 2oz ready-made puff pastry

  • 1 free-range egg, lightly beaten

  • 20g/1oz butter, softened

  • small knob of butter

  • 50g/2oz butter

  • yoghurt

  • 75g/2½oz butter, melted

  • 85g/3oz butter

  • 2 free-range eggs

  • 100ml/3½oz double cream

  • 150ml/5½fl oz double cream, plus extra to serve

• Meat, fish and poultry

  • 2kg/4½lb leg of lamb, on the bone