Herb-crusted lamb with peas, broad beans and girolles

Serves 4

For the herb breadcrumbs

  • 1 bunch parsley
  • 2 slices bread dried whole at a low heat until very crisp
  • 1 clove garlic
  • 1 sprig rosemary and thyme

For the mint dressing

  • 1 bunch mint
  • 1tbsp caster sugar
  • 1tbsp white wine vinegar
  • 2tbsp olive oil
  • 4 x 150g lamb fillet
  • 2 egg whites
  • 25g butter
  • 100g girolles
  • 120g peas
  • 120g broad beans


Place all the ingredients for the herb breadcrumbs in a blender and mix for one minute. Season the lamb, dip in the egg white and coat in the breadcrumbs.

In a pan, heat a little olive oil and a knob of butter. Place the lamb in the pan to cook for one minute, then flip over and place in the oven at 180°C for five minutes. Take out and rest on a tray.

To make the mint dressing, place the mint leaves with the sugar in a pestle and mortar and grind to a paste, then adding the vinegar and olive oil.

In a separate pan add a knob of butter and fry the girolles for one minute, then add the peas, broad beans and a tablespoon of water and cook for a further two minutes.

To serve, spoon the peas onto a plate, slice the lamb and place it on top and finish with a drizzle of mint dressing.

Chunky fish soup

Serves 4

  • 100g live mussels
  • 100ml light olive oil
  • ½ onion, finely chopped
  • 2 cloves of garlic
  • ¼ fennel bulb, finely chopped
  • 1 carrot, peeled and chopped
  • 1 tablespoon tomato purée
  • 2 star anise
  • A pinch of saffron threads
  • A pinch of cayenne pepper
  • 100ml white wine
  • 50ml Pernod
  • 3 plum tomatoes, roughly chopped
  • 500ml fish stock
  • 500g fish, such as monkfish, cod, bream or mullet, cut into chunks
  • Salt and freshly ground black pepper

To serve:

  • Garlic mayonnaise
  • Freshly grated Gruyère cheese
  • Crusty bread

Wash the mussels in cold water, scrubbing the shells. Pull away the fibrous beards and rinse thoroughly to remove any sand. Discard any broken ones.

Heat half the olive oil in a large pan. Add the onion, garlic, fennel and carrot and gently cook for 10 minutes. Add the tomato purée, star anise, saffron and cayenne pepper and cook for 2-3 minutes. Add the white wine and Pernod, bring to the boil and let it reduce for 2-3 minutes. Finally add the chopped tomatoes and fish stock. Bring to the boil and gently simmer for 20 minutes.

Heat the rest of the olive oil in a frying pan. Season the chunks of fish and cook for 2 minutes until caramelised. Add to the soup along with the mussels. Simmer for 5 minutes or until the mussels open (discard any that stay closed).

Serve in bowls with a dollop of garlic mayonnaise in each and scattered with grated Gruyère cheese. Provide crusty bread to mop up the juices.

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