Lamb Loin, Onion, Truffle and Herbs

Lamb Loin, Onion, Truffle and Herbs

A delicious pairing of lamb loin, onion purée, truffle oil and gremolata.

Great served with sprouting broccoli, this is an impressive dish to share with friends!

Lamb Loin, Onion, Truffle and Herbs
Serves 4


For the Lamb: 2 Boneless Lamb Loins, 25g Unsalted Butter, 1 Rosemary Sprig, 1 Thyme Sprig, Cracked Black Pepper, Sea Salt

For the Onion Purée: 2 Large Onions, 50g Unsalted Butter, 175ml Double Cream, 4 Rosemary Sprigs, Sea Salt

For the Gremolata: 25g Dried Breadcrumbs, 1tbsp Chopped Tarragon, 1tbsp Chopped Parsley, 1tsp Chopped Basil, 1tsp Chopped Lemon Rind, 4tbsp Extra Virgin Olive Oil

To Garnish: Steamed and Buttered Broccoli, Sea Salt Flakes, White Truffle Oil


1) Prepare the onion purée by sweating the onion in the butter with the rosemary in a saucepan over a low heat for 30 minutes (don’t allow to colour). Add the double cream and boil for 2 minutes. Remove the rosemary and transfer the mixture to a blender. Blend until smooth and pass through a sieve into a clean pan. Season with salt to taste. Set aside.

2) Prepare the gremolata by combining all of the ingredients except the olive oil in a small bowl. Combine with the olive oil just before serving.

3) Cook the lamb sous vide at 59/60C with the thyme and rosemary for 1 hour before flash frying in the butter. Alternatively season and cook the lamb in the butter, thyme and rosemary in a large frying pan over a high heat for around 5 minutes each side or until cooked to your liking. Allow the lamb to rest for 10 minutes before carving.

4) Serve the lamb with some warmed onion purée, gremolata, steamed and buttered broccoli and a few drops of truffle oil. Garnish with sea salt flakes.



Onion and Butternut Bhaji

Onion and Butternut Bhaji

These have to be the most moreish and satisfying snack imaginable! Beautifully crisp and spiced, a mixture of butternut and onion makes for a great balance of texture with a subtle sweetness. These will knock the version from your local takeaway straight out the ballpark!

These bhajis are best served as a dish in their own right – with raita and a liberal sprinkling of mint.

Onion and Butternut Bhajis
Makes Around 15 Bhajis

2 Medium Onions (Sliced)
200g Butternut Squash (Peeled and Grated)
250ml Water
3tbsp Gram Flour
1tsp Baking Powder
100g Mild Curry Paste (e.g. Korma)
1tbsp Garam Masala
1tsp Turmeric
Sea Salt


1) Mix together the flour, baking powder, turmeric and garam masala in a large bowl. In a separate bowl mix together the curry paste and water – slowly add this to the dry ingredients, whisking to form a thick batter.

2) Add the onion and butternut to the batter and fold to combine.

3) Deep fry tablespoonfuls of the batter in either a deep fryer or wok at around 150C for around 5 minutes, turning often, until golden brown and cooked through.

Best served with raita, chopped mint, chopped cucumber and rotis. Enjoy!

French Onion Soup

French Onion Soup


French Onion Soup is an all time classic and when done well will rival any other soup. I have a long affinity with French onion soup and can remember watching mum ladling big bowlfuls at the table on lazy Sunday afternoons.

Originating in Lyon, the key to any good onion soup is the stock. Whilst the stock from a pot-au-feu is preferred, substituting homemade chicken or light beef stock or very good quality shop bought stock still renders great results when in a hurry.

When in the depths of winter I choose light beef stock over chicken stock – affording the soup extra depth and richness, I then substitute the latter in the warmer months. A small amount of french mustard perks things up a little!

Some choose to add flour to the onions at the beginning of cooking to thicken the stock. I believe this is an unnecessary step, the soup is sufficiently thick without the addition of flour. Comté cheese is best for topping the crouton; however, parmesan works well.

French Onion Soup
Serves 6


1kg Onions
120g Unsalted Butter
1.5 litres Light Beef Stock (or stock from a pot-au-feu)
1 1/2 tsp French Mustard
3 Thin Slices Rustic Bread (Crusts Removed)
200g Comté or Parmesan Cheese
Sea Salt
Black Pepper


1) Slice the onions thinly. Sweat the onions over a low heat in a large pot with the butter for 30-45 minutes until lightly coloured and soft.

2) Add the stock and bring the soup to a simmer. Continue to simmer for 20 minutes. Add the french mustard and stir. Season to taste. Remove from the heat and set aside or keep warm until ready to serve.

3) Preheat your grill on high. Lightly toast the slices of bread under the grill. Remove and cut each slice in half.

4) Ladle the warm soup into bowls. Top each bowl with a crouton and sprinkle the crouton with the cheese. Grind some black pepper over each bowl.

5) Place the bowls under the grill for 2-4 minutes until the cheese melts and turns golden (be careful not to burn).