Season the yoghurt and place in a clean tea towel or muslin cloth. Tie the material tightly and hang in a fridge for 48 hours with a container underneath to catch the liquid as it separates from the yoghurt.
To make the salad, cook the peas in salted boiling water for approx 8-10 minutes and re-fresh under cold water. Drain when cold.
Mix the mustard, honey, oil, vinegar and Greek yoghurt to make the dressing.
In a bowl, toss the wild rocket and watercress, peas and chopped spring onions.
Crumble the strained yoghurt over the top.
Garnish with fresh mint and pour over the dressing.
In a large bowl mix together the lamb, egg, breadcrumbs, oregano, chilli and 1 clove garlic. Shape into 20 small balls. Heat a large frying pan and spray with oil, add the lamb balls and cook for 8-10 minutes, turning until deep golden and cooked through.
Meanwhile, mix together the onion, half lemon juice and sugar in a bowl. Set aside for 10 minutes and drain off any liquid. In a separate bowl mix together the remaining lemon juice, garlic, radishes and yoghurt. Season with a pinch of sugar, salt and pepper and set aside.
Warm the wraps, then top each with lettuce, tomatoes, olives, cooked meatballs, onions and radish tzatziki.
Preheat the oven to 180°C / 360°F / Gas Mark 4 and arrange 4-6 individual pudding basins.
Put all of the compote ingredients into a pan and stew on a medium heat for around 15 minutes, until left with a thick compote. Leave to cool.
Place a dollop of the compote in to the bottom of each of the pudding basins.
To make the sponge, use an electric whisk or mixer to beat together the eggs and sugar until thick and creamy, then fold in the flour, baking powder and yoghurt. Pour a layer of this mixture over your compote and bake for 8-10 minutes.
Meanwhile, make the drizzle by mixing all of the drizzle ingredients together in a bowl.
To serve, turn out the sponge onto a dessert plate.
Pour the orange drizzle over the top and serve with a spoon of Greek yoghurt.
To make the choux pastry place the water and butter in a heavy based saucepan and bring to the boil. Do not reduce.
Remove from the heat and gradually add flour and sugar. Mix until it makes a smooth doughy mixture and comes away from the sides of the saucepan without sticking.
Leave to cool slightly.
Beat the eggs together and gradually add to the dough mixture. Make sure the eggs are well mixed in before adding more.
When all of the eggs have been added, pipe approximately 18 – 20 small balls onto parchment paper and bake in a preheated oven, 180°C / 350°F / Gas Mark 4, for 8 – 10 minutes until puffed and golden.
Leave to cool and then fill equally with jam and Greek Yoghurt. To do this, fill a piping bag with jam and another with Greek yoghurt. Make a small hole in each ball and pipe the mixture in.
Melt the chocolate over a bowl of hot water, add the yoghurt and then coat each ball in the coating ensuring there is enough left to decorate the balls. Leave to set in the fridge for approximately 1 hour.
Divide the remainder of the chocolate coating into two, and colour one with red food colouring and one with black.
Decorate the balls with the coloured mixture to look like eyeballs.
Lightly spray the fry light on the sweet potato chips and place onto a baking sheet. Sprinkle with rosemary and roast in a pre-heated oven 200°C / 400°F / Gas Mark 6, for approximately 15-20 minutes, until crisp and golden.
Season the lamb chops and grill under a hot grill for approximately 4-5 minutes on each side, to your own cooking taste.
Mix the Greek yoghurt with the mint sauce and crumbled Feta cheese.
To make the lemon salt, crush together the zest and sea salt in a pestle and mortar.
Serve the sweet potato chips with a little lemon salt on the side of the lamb chops and accompany with the minty yogurt and feta dip.