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Serves 2
To celebrate #scotfoodfort21, I reflect on the ultimate comfort food, using the best of local, sustainable, and seasonal ingredients. Easy, nourishing and packed with flavour.
- Shaune
Equipment Focus
This recipe was cooked on the I91104C Falcon Induction Range with 4 x 3.5kW energy efficient heat zones. Find out more about this induction range here.
A few Benefits and Features: The Falcon Induction Range
Ingredients
All meats used are Scotch Lamb Certified: 145g Lamb Neck Fillet 150g Lamb Rump Steak
75g Foraged Woodland Chanterelles 75g Sweet Hard Cabbage 75ml Chicken Stock 75ml Water 120g Celeriac 40g Fresh Peas 100g Fresh Broad Beans 2 x Slices of Streaky Bacon 100ml Lamb Jus 1 x Slice of Sourdough Bread 2 x Sprigs Rosemary 1 x Clove Garlic ½ Shallot ½ cup of Red Wine
Method
Lamb
Celeriac Puree
Chanterelles
Cabbage
Peas and Broad Beans
Lamb Jus
Sourdough Breadcrumbs
Cooking and Plating
Start plating and enjoy, perhaps with some potato douphinoise like I did.
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