Marinated lamb or pork with fragrant spices

First, make about 8 long incisions through the fat of the butterflied leg of lamb or pork, to allow the marinade to soak in.

Heat a pan. Add the cumin and the coriander seeds, and cook for about |half a minute, until they’re toasted, then add the black peppercorns and the cardamom seeds, and toss in the pan for a few seconds.

Remove the pan from the heat and crush the toasted cumin seeds, coriander seeds, black peppercorns and cardamom seeds coarsely. Mix with the chilli powder, the grated or crushed garlic cloves, whichever you’re using, the olive oil and the balsamic or red wine vinegar, whichever you are using. Place the butterflied leg of lamb or pork in a large shallow dish. Pour the marinade over the meat and rub it into the flesh. Leave it for a few hours, if possible, rubbing the marinade into the meat every so often.

When you’re ready to cook the meat, lift the meat from the marinade and let the excess drain off, then season the meat with sea salt, and cook it on the barbecue.

To cook the butterflied leg, place it quite far (about 20cm (8in)) from the coals. It will take about 55-60 minutes |to cook. Baste it with the marinade a few times while it's cooking.

Rest the meat for 10 minutes, then carve it.

You can also roast the butterflied leg of lamb or pork, in all of the marinade, in an oven, preheated to 200°C, 400°F, Gas 6. It will take about 1-1½ hours. Baste the meat with the marinade regularly. Again, make sure that you rest the meat before carving it.