We’ve teamed up with the very talented West Country chef, Emily Lampson to bring you gorgeous seasonal recipes.
Lamb schnitzel with Aubergine and Rosemary puree – Serves 4
400g lamb rump (trimmed of all sinew)
100g panko crumbs
50g plain flour
1 large sprig rosemary
2 cloves garlic
light olive oil for cooking
2 medium aubergine
2 cloves garlic
1 sprig rosemary
40g crème fraiche
50ml extra virgin olive oil
1. Preheat the oven to 180°C. Stab the aubergines with a fork several times all over and wrap each one individually in tin foil. Place in the oven for 1 hour, or until really soft when touched.
4. Remove from oven and once cool unwrap the aubergines from the tin foil. Use a spoon scrape the soft aubergine out of its skin and discard the skin.
5. In a sauce pan, heat a tbsp. of light cooking oil and add the garlic and rosemary. Once richly fragrant, remove the rosemary leaving the garlic. Add the aubergine and mash with the garlic. Turn down to a low heat and gently simmer until thickened, about 10-15 minutes.
6. Add the crème fraiche, extra virgin oil and season really well with salt and black pepper.
1. Cut the lamb into pieces about 1.5cm thick. Use a rolling pin to beat the lamb to just under ½ cm thick.
2. Prepare bowls for breadcrumbing, place the flour in one bowl, the egg lightly whisked in a second and the panko crumbs in a third.
3. Dip each piece of meat into the flour and shake off any excess, then dip into the egg mix followed by the crumbs and place on a dish.
4. Heat a heavy bottomed skillet/ frying pan to a medium high heat. Add the oil and carefully place each piece of lamb in the pan in a couple of batches . Don’t be tempted to raise the heat as it will scorch the crumbs around the outside leaving the middle under cooked!
5. Once a lovely golden colour, carefully turn over to cook the other side. Add the butter, rosemary and garlic as well. Give the pan a shake to allow all the melted butter and herbs to flavour all of the meat. Lift onto kitchen roll before serving with the aubergine puree.
Blackberry and apple lardy cake – Serves 8
175g whole milk
30g unsalted butter
25g caster sugar
5g dried yeast
250g bread flour
½ tsp salt
120g caster sugar
1 large cox apple peeled and grated
Clotted cream or vanilla ice cream to serve
1. Prepare the dough. Place the milk, eggs and butter in the bowl of a food mixer with a kneading hook and turn on the lowest setting.
2. In a separate bowl,weigh out the dry ingredients. Mix them together and then add to the mixing
liquid ingredients slowly. Once they are all incorporated you can turn the speed up to medium and continue to mix until it is smooth and elastic (about 10 minutes).
3. Take the bowl off the mixer, cover with cling film and leave to prove until doubled in size (you can do this on the side in kitchen for 2-3 hours or in the fridge overnight).
4. Place the lard and sugar in a bowl and mix together to make a paste.
5. Once the dough has proved, flour the work surface and place the dough on it. Roll out to a rectangle shape about 15 x 30cm. Spread the sugar and lard mix over the bread dough with a pallet knife until it is even all over. Sprinkle the blackberries and grated apple over the top.
6. Roll the dough up carefully. Lift the first edge up folding over the first 1cm and then gently roll into a long
sausage shape. Use a sharp knife to cut into 6 even pieces.
7. Generously butter a 40 x 20cm oven dish. Place the six lardy cakes evenly in the dish. Place the dish inside a plastic bag (or cover with a damp tea towel) and leave to prove again until doubled in size.
8 Preheat the oven to 180°C. Bake for 20-25 minutes until deep golden. Leave to sit for about 10 minutes before serving with clotted cream or ice cream.