Peas Please Louise: Mummy had a little lamb….

Peas Please Louise: Mummy had a little lamb….

Loosely based on a Fat Duck this is dedicated to my mum - Happy Mothers Day.

Ingredients (serves 2)

Lamb

2tsp fennel seeds

1 dried bay leaf

salt and pepper

3 juniper berries

dash lemon juice

800g rolled, boned lamb breast, cut in half widthways to make two pieces

Pea Puree

300g frozen peas

½ garlic stock cube (or 2 cloves crushed garlic)

pinch of salt

60g butter

dash of cream

dash lemon juice

4 sprigs dill

Caramelised Onion Gel

1 large white onion

1 large red onion

knob of butter

1 leaf gelatine

Pickled Cucumber

¼ cucumber stick

100ml olive oil

100ml white wine vinegar

black pepper

splash of lemon juice

3 sprigs dill

pinch of salt (3g)

pinch of sugar (5g)

Lamb Jus

Reserved caramel onions

Reserved lamb juice

Spelt Poppadoms

200g flour

water

oil

1tsp fennel seeds

50g spelt

pinch of salt

1.     For the Pickled Cucumber, peel and halve the cucumber lengthways. Halve lengthways again then halve widthways. Mix the oil, vinegar, pepper, lemon juice, salt, sugar and cucumber. Leave to marinate.

2.     For the Caramelised Onion Gel, peel the onions and slice into rings thinly. Put in a frying pan with the butter and cover, leaving over a low heat for 30mins. When the onions are golden and caramelised, remove from the heat and pour over 150ml water immediately, then cover. Leave for 5mins, and then drain the onions, reserving the liquid. Soak the gelatine in cold water for 1min then mix into the onion liquid. Place in the fridge for 1-2hrs until set*. Puree the remaining onions and reserve.

3.     For the Puree, Pour boiling water over the peas with the garlic. Leave for 3-5mins, topping up with boiling water if the water goes cold, until the peas are a bright green and do not feel frozen but feel a little tender. Drain and puree wit the butter and cream, leave aside.

4.     For the lamb, place in a shallow dish and pour over the spices. Then pour over boiling water and leave for 7mins.

5.     For the Poppadoms’, mix the flour, salt, fennel seeds, 2tbsp oil and spelt with water, adding until it forms a firm dough (roughly 100ml-200ml water). Split into 3 pieces and roll out thinly. Heat up 3tbsp oil in a pan till hot, fry each piece for 4mins until crispy, turning halfway.

6.     For the lamb, drain and reserve the liquid. Heat 1tbsp oil in a large pan and sear the lamb for 2-3mins on each side. Meanwhile mix the onions and 300ml reserved lamb liquid and heat to boiling, simmering for 5mins until it forms a jammy gravy.

7.     To serve, warm the pea puree and spoon a large teardrop onto the right side of the plate. Delicately place four cucumber pieces on the left of the tear drop on each plate at different angles. Chop each lamb piece into four slices and lay on top of the teardrop. Gently spoon over the gravy on the lamb. Spoon out dabs of the Caramelised onion gel and dot between the cucumber Finally break up the poppadum and place a shard between each lamb slice facing upwards, finish with dill sprigs.

*alternatively place in freezer for 30-40mins