James Martin - My Kitchen

Season the lamb with salt and pepper. Put the olive oil in a roasting tin, place over a high heat and add the lamb. Seal on all sides, especially the side with the fat. Add the onions to the tin and put in the oven for 6 minutes. Remove from the oven, add the hazelnuts and return to the oven for 6 minutes more.

Pour the stock into another large saucepan, bring to the boil and reduce by half. Add the broad beans, cook for 3–4 minutes, then remove them (reserving the stock) and refresh in cold water. Peel off the skins. Just before the lamb is ready, add the asparagus tips and French beans to the stock to cook. Remove the lamb from the oven and allow to rest in the tin. Meanwhile, drain the potatoes, return to the pan and mash with butter and cream. Add salt and pepper and keep warm.

Drain the fat from the lamb and add the hazelnuts and onions to the stock. Return the peeled broad beans, add the parsley, and season with salt and pepper. Slice each rack of lamb in half and place with the mash in the centre of bowls. Spoon the broth around and drizzle with hazelnut oil, if you wish.

Serves 4

2 racks of lamb, bones removed (ask your butcher to do this)

1 tbsp olive oil

3 sprigs of rosemary

50g (2oz) butter, cut into cubes

2 Little Gem lettuces

Salt and black pepper

For the dressing

1 tsp caster sugar

25ml (1fl oz) Chardonnay vinegar or other white wine vinegar

75ml (3fl oz) extra-virgin olive oil

1 tbsp chopped mint

Salt and black pepper

This simple and delicious salad can be eaten hot, warm or even cold, whichever way you prefer. It reminds me of my gran – like me, she loved fresh mint in salads or eaten with lamb. So, Gran, this recipe is in memory of you.

Preheat the oven to 200°C (400°F), Gas 6.

Trim the lamb, removing excess fat if you wish, and, using a piece of string, tie up into a tight roll. Season with salt and pepper.

Set an ovenproof pan or roasting tin over a high heat, add the tablespoon of olive oil and then the lamb, turning it in the pan for 2–3 minutes to seal on all sides, so that it is an even golden colour. Add the rosemary and the butter and remove the pan from the heat.

Roast in the oven for 8 minutes, basting from time to time with the butter, then remove from the oven. When the lamb has cooled slightly, remove from the pan, wrap in cling film tightly with the rosemary and set aside on a chopping board.

Place the sugar and the vinegar in a bowl, mix well then add the extra-virgin olive oil and the mint. Season with salt and pepper, to taste, stir together and pour into a serving jug.

Place the leaves from the lettuces in a serving bowl. Remove the lamb from the cling film, slice very thinly and serve with the salad leaves and the jug of dressing on the side.

Makes 2 large portions or 4 smaller ones

1kg (2lb 2oz) rib of beef with the chine bone removed (ask your butcher to do this for you)

2 tbsp olive oil

Salt and black pepper

110g (4oz) Black Beer Mustard (see page 36), to serve

For the watercress salad

1 tbsp cider vinegar

3 tbsp rapeseed or extra-virgin olive oil

1 tsp Black Beer Mustard (see page 36)

110–150g (4–5oz) watercress, thick stalks removed

Salt and black pepper

Côte de boeuf is a large cut of beef with a big, thick rib bone. If you can’t get it, use a thick rib-eye steak instead. This is equally delicious cooked on a barbecue in summer for 10 – 15 minutes on each side.

Season the beef with salt and pepper and brush with the olive oil. Set a frying pan over a high heat and, when it starts to smoke, add the beef and cook for 4–5 minutes on one side, then turn over and cook for a further 4–5 minutes. Turn the beef to seal the edges and cook for a further 4 minutes on each side, or 8–10 minutes per side if you prefer your meat well done.

Remove the beef from the pan, place on a chopping board and allow to rest for 5 minutes before carving.

To make the watercress salad, whisk the vinegar, rapeseed or olive oil and mustard together in a bowl and season to taste with salt and pepper. Place the watercress in another bowl and drizzle over the dressing, tossing the leaves to coat evenly. Place in a serving bowl and set aside.

To serve, cut the beef into fairly thick slices and serve the mustard and the watercress on the side.

Makes 425g (15oz)

Vegetarian

25g (1oz) white mustard seeds

110g (4oz) black mustard seeds

75g (3oz) light soft brown sugar

1 tsp allspice berries

1 tsp paprika

½ tsp turmeric

2 tsp sea salt

1 tsp crushed black peppercorns

175ml (6fl oz) red wine vinegar

40ml (1½fl oz) balsamic vinegar

3 tbsp runny honey

110ml (4fl oz) bottled Black Sheep Ale or other traditionally-made British beer

Mustard is very easy to make and handy to keep in your store cupboard. It goes well with many types of meat – try it with the Yorkshire ham on page 39.

Put all the dry ingredients into a food processor or blender and blend until the seeds are roughly crushed. Transfer to a bowl and stir in the two vinegars, honey and ale.

Cover the mustard with cling film and place in the fridge for 2 hours. If you want to keep the mustard longer, put into sterilised jars (see page 166) and store in a cool, dark place. The mustard should then keep for 3–6 months.

Makes 400g (14oz)

Vegetarian

250ml (9fl oz) pickling malt vinegar

1 tsp juniper berries

125g (4½oz) caster sugar

1 tbsp olive oil

1 tbsp mustard seeds

2 large cucumbers, deseeded and cut into 2cm (¾in) cubes

Salt and black pepper

This will keep for 3–4 days in the fridge if stored in sealed, sterilised jars (see page 166). The pickle can be seen in the picture on page 47.

Place the vinegar, juniper berries and sugar in a small saucepan and bring to the boil. Remove from the heat. Pour the olive oil into a frying pan set over a medium–high heat, add the mustard seeds and cook until the seeds start to pop.

Add the cucumber and fry for 2–3 minutes. Season, to taste, with salt and pepper. Place in a bowl, pour over the vinegar mixture and stir well. Allow to cool completely, then place in the fridge.

Serves 4

6 black peppercorns