Award-winning chef-patron Pascal Canevet shares a seasonal feast
Harvest is the perfect season to turn to hearty dishes and traditional roasts. Getting a little creative in the kitchen needn’t be daunting and this week I’d like to share a recipe of mine that’s featured in Tessa Allinghams new book: Suffolk Feast: One County, twenty chefs cookbook and food lovers’ guide. You will find four of my best-loved recipes together with anecdotes in this delightful cookbook with stunning photographs by Phil Morley capturing Suffolk’s countryside, its producers and celebrated chefs.
The journey of our fresh produce, from field to fork, is paramount to our cooking at Maison Bleue and we take pride in discovering the very best. We’ve developed long standing friendships with our local producers, to ensure the essence of our wonderful county is always showcased on our seasonal menu.
Suffolk born and bred Shimpling Park Farm organic lamb is literally just down the road, a few miles from Maison Bleue and available to buy from Ruse & Son in Long Melford. Farmers John and Alice Pawsey feed their flock an organic mix of Suffolk grass and clover. I really enjoy taking the time to walk the farm with them sharing our passion for traceability and sustainability. It means a lot to me to see animal welfare and organic farming methods.
Shimpling Park Farm organic lamb has a delicate sweet taste, perfect to serve with harvest vegetables. This recipe is easier than it looks, and can be prepared in advance, making it the perfect dish for a delicious weekend lunch with friends and family.
“Slow-roasted, melt-in-the-mouth, delicious”
Incidentally Suffolk Feast cookbook is available from Maison Bleue £24.50; I’ll happily sign and dedicate it for you, plus you might like to know that Shimpling Park Farm lamb features on our Maison Bleue’ Festive Season Menu – bookings now being taken.
And to drink:
Sommelier Romain Ducolombier recommends: Pair with Orca, Vieilles Vignes, Domaine Marrenon, 2016. An exceptional vintage with mild tobacco and Morello cherry flavours – the perfect autumnal notes. It has a pleasing long finish – find it on our wine list.
1 saddle of organic lamb, retain bones for the gravy
1 small savoy cabbage
2 sprigs of rosemary
500ml lamb stock
For the stuffing:
100g lamb trimmings
100ml whipping cream
1 egg white
Preheat the oven to 180c/ Gas mark 4. Chop the lamb bones into roughly even sized pieces and add to a roasting tin. Cook for 1 hour until golden brown. Whilst the bones are roasting prepare the stuffing. Whisk the egg white in a bowl and add the lamb cuttings and whipping cream, mixing to form an even stuffing.
add the rosemary and lamb stock to a saucepan. When the lamb bones are nicely browned remove from the oven and add to the lamb stock. Bring to the boil and gently simmer for 20-30 minutes. Sieve the lamb gravy, removing the bones and add a dash of balsamic vinegar. Set aside.
Lay the saddle of lamb out, placing the stuffing mix lengthways along the centre of the meat. Roll the lamb saddle, so that the flaps of fat overlap. Tie with butchers string every 2cm along the whole saddle and refrigerate for 30 mins.
Preheat the oven to 200c/ gas mark 6. Using an ovenproof frying pan, place the lamb saddle in without any oil and seal all over until light golden brown at a medium heat. Place the pan in the oven to roast and after 5 minutes turn the oven down to 180c /gas mark 4 and continue cooking. For medium rare cook for 15-20 minutes or more if you like your lamb well done. Remove the cooked lamb from the oven, wrap in tin foil and allow to rest on a wire rack for 15 minutes.
Peel the potatoes, slice into 8cm discs and place in a saucepan of salted cold water with a knob of butter, and a sprig of rosemary. Bring to the boil and reduce the heat, simmering until almost tender. Drain and set aside.
Gently wash the baby carrots, trimming the stalks and place in a saucepan of salted cold water with a knob of butter. Bring to the boil and reduce the heat, simmering until almost tender. Drain and set aside.
Half, core and finely slice the savoy cabbage. Place the cabbage in a pan of salted cold water with a knob of butter and bring to the boil. Simmer until tender, drain. Place potatoes into a heavy based frying pan with a knob of butter over a medium heat. Cook until golden brown, season and set aside.
To Serve: Place a circle of savoy cabbage onto warmed plates. Add the lamb onto the bed of cabbage, add the potatoes and baby carrots. Finally add the gravy and serve.
Celebrate the seasons at Maison Bleue award winning Modern French Cuisine, Churchgate
Street, Bury St Edmunds: 01284 760623
You can read more about Chef Pascal, Maison Bleue events and recipes on our Facebook page