This dish has been created by Takashi Miyazaki for the Theatre of Food at the Electric Picnic 2016 with ingredients from Ardkeen Quality Food Store.
Such a simple and delicious way to make the most of the lamb’s cooking juices. Violette potatoes are nutty and fudgy with a striking colour. This dish has maximum wow factor and flavour factor, especially if you cook and serve it in a cast iron frying pan like mine! If you don’t have one just rely on your usual baking tin and serve the meat on a carving board with the vegetables and juices on the side
I’ve slow cooked the shanks specially for the broth but as this recipe works well with any leftover cooked lamb, it’s a good one for using up any uneaten roast leg from your Easter festivities. If you are not a fan of miso, you can use anchovy paste or good old Lea and Perrins to boost the broth’s flavour.
A huge, heavy meal on St Valentines is unadvisable. And you are at home, not in a restaurant so do keep it simple. These Hereford steaks are tasty and tender, and not so gigantic that you will be dozing off before dessert. The mushrooms are a lighter alternative to the usual accompanying fried carbs, and can be prepped ahead.
Creamy egg pasta with Ummera smoked chicken, thyme, forest mushrooms and chestnuts
