Great British Food Christmas 2024

GrilledGoat’s Cheese Salad Grilled goat’s cheese and beetsmake a great duo in this sophisticated salad. Pecan nuts and toasted baguette slices offer contrasting textures, and the salad leaves give freshness and vibrancy. A colourful salad, packed with enormous flavours, that works equallywell as a starter or lightmeal. Serves: 2 Prepare: 20minutes Cook: 12minutes 2 portions of log goat’s cheese with rind (about 100g each) 1 tsp thyme leaves 1 tbsp runny honey 2 tbsp extra virgin olive oil 6 thick slices of baguette 30g pecan nuts Salt and freshly ground black pepper Tomake themaple and mustard dressing: 2 tbspwhite wine vinegar 1 tsp Dijonmustard 1 tspwholegrainmustard 1 tbspmaple syrup 3 tbsp extra virgin olive oil Tomake the salad: 2 cooked beetroots, cut intowedges ½ red onion, thinly sliced 2 large handfuls of mixed salad leaves (60g) A large handful of spinach leaves 1. Preheat the oven to 200°C/180°C Fan/Gas 6. Line a small baking tray with baking paper. 2. Place the goat’s cheese portions on the lined tray and sprinkle with the thyme leaves and a little salt and pepper. Drizzle with the honey and 1 tbsp extra virgin olive oil. 3. Brush the baguette slices with 1 tbsp extra virgin olive oil and place on another baking tray with the pecans. 4. Place the goat’s cheese tray on a high shelf in the oven and place the baguette and pecan tray on a shelf just below. Bake for 10 minutes, turning the baguette slices and pecans halfway through. 5. Turn the oven grill element on and cook for an extra 2 minutes until the goat’s cheese slices are golden brown on top. Take out the other tray as soon as the baguette slices and pecans are well coloured. 6. Meanwhile, prepare the salad. For the dressing, put all of the ingredients into a large bowl, whisk until smooth and season with salt and pepper. Pour half of the dressing into a small serving bowl and set aside. Add the beetroot and onion to the dressing in the large bowl and leave to soak up the flavours. 7. When the baguette and goat’s cheese are ready, add the salad leaves to the dressed beetroot and toss well. Divide the salad between 2 serving plates and tuck in the toasted baguettes slices. Top with the baked goat’s cheese, scatter over the pecans and serve at once, with the bowl of dressing on the side. “Grilled goat’s cheese and beetsmake a great duo in this sophisticated salad” LambRumpwithRocket SalsaVerde Lamb chops aremost people’s go-to for the barbecue, but I love the flavour of lamb rump. It’s an excellent cut that should be enjoyed heavily browned on the outside and pink in the centre. The accompanying salsa verde is boldly flavoured and includes rocket for some peppery notes. Serves: 4 Prepare: 20minutes Cook: 15minutes plus resting time 4 boneless lamb rumps (300g each) 3 sprigs of rosemary, leaves picked and finely chopped Salt and freshly ground black pepper Rocket SalsaVerde 2 handfuls of rocket leaves (50g) Ahandful of basil leaves Ahandful of flat-leaf parsley leaves 1 small garlic clove, finely grated 120ml extra virgin olive oil 2 tsp Dijonmustard 3 tbsp baby capers 1 banana shallot, finely chopped 2 tbsp sherry vinegar 1. Preheat the oven to 200°C/180°C Fan/Gas 6. 2. Trim any excess fat from the lamb rumps, leaving a very thin layer of fat on one side. Score the fat with a sharp knife and sprinkle both sides of the rumps with the rosemary and some salt and pepper. 3. Place a large non-stick frying pan over a medium heat and place the lamb rumps in the pan, fat side down. Let the fat render slowly from the lamb and cook for 4–5 minutes until the fat is crispy. Flip the lamb rumps over and cook for another 3–4 minutes. 4. Lift the lamb rumps out of the pan and lay them on an oven tray. Place in the oven for 6–8 minutes, depending on their thickness, to finish cooking. 5. Meanwhile, make the rocket salsa verde. Put the rocket, basil, parsley and garlic into a food processor. Pour in the extra virgin olive oil and blend until smooth. Add the mustard, capers, shallot, sherry vinegar and a good pinch each of salt and pepper. Blend again, very briefly, then transfer the salsa verde to a bowl. 6. When the lamb is ready, remove from the oven and set aside to rest in a warm place for a few minutes. Carve the lamb and serve with the rocket salsa verde, and tenderstem broccoli or some char-grilled courgettes and peppers on the side. RECI PES | TOM KERRIDGE greatbr i t ishfoodawards.com 14