5 ways with pink grapefruit

This is a perfect barbecue dish, but it is just as successful on a flat ridged griddle pan. It's great sharing food; just leave a platter on the table and let people help themselves. The grapefruit works brilliantly with the lamb to cut the richness, but this healthy salsa would also go well with other chargrilled meat.

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 6 as a starter or 4 as a main course

700g loin of lamb, cut into pieces around 8cm long
1 tsp olive oil
salt and freshly milled black pepper

For the salsa:
½ tsp cumin seeds
1 tsp coriander seeds
1 orange, segmented and chopped
1 pink Florida grapefruit, segmented and chopped
1 small pomegranate
small bunch mint, chopped

1. Crush the cumin and coriander seeds in a pestle and mortar and mix with the orange, grapefruit, mint and pomegranate seeds.
2. Skewer the lamb onto pre-soaked wooden or metal skewers.
3. Heat the barbecue or ridged griddle pan until smoking hot, rub oil and seasoning onto the lamb and sear for a few minutes on each side.
4. Pile up onto a plate and serve with the salsa.

An extremely easy to prepare pork and sweet potato casserole, spiced with ginger, allspice and chilli, baked with the citric flavour and sweetness of Florida ruby grapefruit juice.

Preparation: 15 mins
Cooking: 1 hour 30 mins
Serves: 4

675g/1½ lb cubed pork leg or shoulder
350g/12oz sweet potatoes, peeled and cubed
1 onion, chopped
2 cloves garlic, crushed
1 red chilli, de-seeded and chopped
½ tsp ground allspice
½ tsp ground ginger
2 tbsp soy sauce
300ml/½pt Florida ruby grapefruit juice

1. Preheat the oven to 180C/350F/Gas 4. Place all the ingredients in a large ovenproof dish and mix well. Cover and bake for 1 hour.
2. Remove the lid and bake for a further 30 minutes to allow the sauce to thicken slightly. Serve with brown rice and char grilled corn on the cobs.