大象传媒

Derbyshire lamb rump with butternut squash fondant, honey glazed parsnips, mint pea pur茅e and port reduction by Sam Wood

Ingredients

路听听听听听听听听 Lamb rump steaks x 4, 6-8oz

路听听听听听听听听 Medium sized butternut squash x 2

路听听听听听听听听 Large parsnips x 4

路听听听听听听听听 Carrots x 听4 large

路听听听听听听听听 Garden peas, 500g

路听听听听听听听听 Garlic, 3-4 cloves

路听听听听听听听听 Rosemary, 1 bunch

路听听听听听听听听 Thyme, 1 bunch

路听听听听听听听听 Mint x 2 sprigs

路听听听听听听听听 Port, 250ml

路听听听听听听听听 Lamb stock, 500ml

路听听听听听听听听 Veg stock, 500ml

路听听听听听听听听 Honey, approx. 200g

路听听听听听听听听 Butter

Method:

1.听听听听听听 Pre heat your oven to 200oC /180oC fan assisted

2.听听听听听听 Peel the butternut squash, parsnips and carrots. Slice the top half the butternut squash into thick medallions and slice the rest of the veg into chunky batons.

3.听听听听听听 Place a small saucepan that can go in the oven onto a medium heat with a small amount of oil and butter, place the butternut squash and a couple of sprigs of thyme into the pan and fry both sides for around 2-3 minutes to gain a little colour. Then add the veg stock to cover half way up the side of the butternut squash and flip after 10 mins. Top up with water if the stock reduces & covers 听less than half the butternut squash and then place in the oven for 30 minutes.

4.听听听听听听 Place an oven proof frying pan on a medium heat. Add the oil and when slightly smoking fry the carrots and parsnips . Once they鈥檝e started to colour add 2 sprigs of thyme and approximately 200g honey and a knob of butter 听and toss the parsnips and carrots to cover. Then place in the oven for half an hour stirring regularly.

5.听听听听听听 Place the lamp rumps on a bed of rosemary garlic and thyme on an oven tray, using the flat side of the knife to break open the garlic. Place in the oven for 15 minutes for medium rare or longer if you desire.

6.听听听听听听 Whilst the lamb is in the oven place the peas in the left over veg stock and bring to the boil in a saucepan. Then drain off the stock and set aside, add the peas to a food processor and blitz. Add the mint as well as some of the drained off stock slowly to create a nice puree.

7.听听听听听听 Once the lamb has been in the oven for 15 minutes, place a pan on a high heat with a little oil then add the lamb fat side down.听 After a couple of minutes the fat should have started to colour. Turn over and colour the other side and then take the rumps out cover with tin foil and a tea towel and leave to rest.

8.听听听听听听 Pour the port into the pan and deglaze the pan add the lamb stock and leave to reduce to create a jus.

Honey souffl茅 with mixed berry compote by Sam Wood

This two ingredient souffl茅 is both gluten and dairy free and a great, light way to end a meal.

For the souffl茅

Ingredients:

路听听听听听听听听 Honey 120g

路听听听听听听听听 Eggs, 3 separated

Method:

1.听听听听听听 Pre heat the oven to 180C/160oc fan assisted.

2.听听听听听听 Whisk the egg whites until they form soft peaks.

3.听听听听听听 Mix the egg yolks with the honey.

4.听听听听听听 Slowly fold the whites into the yolk mixture.

5.听听听听听听 Once folded place into ramekins and place in the oven for 20 minutes.

6.听听听听听听 Take out and eat immediately

For the mixed berry compote

Ingredients:

路听听听听听听听听 Frozen mixed berries 500g

路听听听听听听听听 Caster sugar 300g

Method:

1.听听听听听听 Place the berries and sugar into a pan and turn the heat to a low medium heat.

2.听听听听听听 Once the liquid has turned into a light syrup take off the heat and allow to cool.

3.听听听听听听 This can be made days in advance and is a great accompaniment to the honey souffl茅.听

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