Lorraine prepares twister bread; little bramley apple pie; peri peri roast chicken; pan-fried mascarpone gnocci with dreamy basil pesto; and port-preserved cherries with cinnamon and orange.
Lorraine prepares slow-roast leg of lamb with chardonnay, rosemary sage and bay; crackle-top bread; BBQ chicken wings with sweet-corn rice and red-cabbage slaw; and dulce-and-banana tray-bake.
Lorraine prepares quick canapé crostini; maple and balsamic glazed lamb chops with couscous; French-onion-and-sage soup with Gruyere croutons; and pancetta and parmesan puffs.
