Canapés and drinks upon arrival at your next get-together, right here.

MAKES 1 litre and 20 canapés

INGREDIENTS
For the yoghurt, coriander and mint lamb cucumber discs
800g lamb shank
Salt and black pepper
1 tbsp olive oil
2 tsp ground cumin
150 ml thick yoghurt
1 tbsp fresh coriander, finely chopped, plus extra to garnish
1 tbsp fresh mint, finely chopped
1 cucumber, cut into 1 cm discs
For the iced tea
4 rooibos teabags
800 ml water
250g frozen summer berries
¼ cup honey

METHOD
For the yoghurt, coriander and mint lamb cucumber discs
1. Place the lamb shank in a large pot, cover with water and season with salt. Bring the water to a simmer, cover the pot and cook the lamb for 1½ hours or until tender. Remove from the pot and set aside for 15 minutes before shredding the meat.
2. In a frying pan, heat the olive oil, then add the cumin and sauté until fragrant. Remove from the heat and add the yoghurt, coriander, mint and the shredded lamb. Season with salt and black pepper.
3. Place a dollop of the lamb mixture on to each disc of cucumber and garnish with coriander.
For the iced tea
1. In a large pot over medium heat, add the rooibos, water, berries and honey. Bring to the boil and leave to simmer for 10 minutes.
2. Remove from the heat and refrigerate before serving.