Kebab with white cabbage

I assume it's ok to call these Kebab. It's minced lamb mixed with oregano, parsley, sage, mint and garlic, shaped into small sausages and fried in oil.

The cabbage was braised in butter and white wine together with pak choi and a hint of goats cheese for a little extra ovisian emphasis.

Please note the chip in the plate; this was done on purpose to create a rural shepherdian atmosphere. If you serve this at a dinner party do try to crack each plate in a different place. There's also some rice on the plate but I'd recommend skipping that as it didn't really fit.

Lamb casserole

A rustic stew from lamb, beans, tomatoes, carrots, onion, garlic and rosemary. It cooks itself more or less, but since it has beans in it you need to plan a day ahead.

Rack of lamb with homemade pommes frites

The local tradition is to cook lamb until hard as a shoe sole, but I am yet to submit. The rack was cooked with garlic and rosemary at 180 degrees for 16 minutes until pink in the centre (I was going to make a burlesque joke here but it's not very funny, excessively dirty and probably only works in Swedish so never mind).

They call the pommes frites "chips" here; not sure if this is a misunderstanding or reluctance to acknowledge that anything good can be French. Fries have an undeserved reputation for being fat and unhealthy. They are probably not particularly healthy but nor are they that bad, and if you make your own ones you don't need to add any fat at all, just cut them up, soak them, squeeze out the liquid and starch and bake in the oven for half an hour or so at as high a temperature as you dare.

The presentation is made up with beetroot from yesterday and some mozzarella because, well, why not?

Eat in front of your TV enjoying a recording of Liège-Bastogne-Liège or a cycle race of your choice.