Braised lamb neck, miso polenta & smoked almond pesto

SERVES 4 PREP 30 mins COOK 4 hrs 45 mins A CHALLENGE

600g lamb neck fillets splash of olive oil

100g Greek yogurt

1 tsp white wine vinegar 2 tbsp kombu flakes

1 litre lamb stock

200g Tenderstem broccoli for the smoked almond pesto 120g smoked almonds

1 small garlic clove

1 lemon, zested

20g parmesan, finely grated 100ml olive oil for the miso polenta 250g polenta

50g miso

750ml hot veg stock 50g butter

25g grated parmesan

1 Heat oven to 160C/140C fan/gas 3. Season the lamb then fry in a pan over a high heat for 5 mins with a splash of oil until browned on all sides. Put the lamb in a roasting tin and pour the fat from the pan into the Greek yogurt. Stir in the vinegar, season, and chill in the fridge until ready to serve. Roll the fillets in the kombu flakes to coat and pour over 500ml of lamb stock. Cover the tin with cling film, then cover with foil. Cook for 4 hrs, until the lamb is falling apart. 2 Meanwhile, reduce the remaining lamb stock for 20 mins until it becomes a thick and syrupy glaze, season then chill in the fridge. To make the pesto, blend the ingredients until smooth, chill in the fridge. When the lamb is tender, remove from the stock and once cool enough to handle, roll tightly in cling film and chill for an hour to firm up.

3 Heat a large pan of salted water. Once cook the Tenderstem for 1-2 mins until just tender then immediately transfer to a bowl of ice cold water. Once cold, drain, pat dry and set aside.

4 For the polenta, put the polenta, miso and veg stock together in a pan, bring to the boil and whisk to remove any lumps. Stir for 15-20 mins to stop it sticking until smooth. Finish by whisking in the butter and parmesan and season generously. Keep warm over a low heat.

5 When you are ready to serve, unwrap the lamb and slice into four pieces. Fry for 2 mins in a non-stick pan until lightly charred and heated through. Keep warm in a low oven, covered in foil. Fry the broccoli in the same pan used for the lamb until lightly charred. Warm the glaze until bubbling. Stir 1-2 tbsp water into the pesto.

6 To serve, spoon 1 tbsp pesto into the centre of each plate. Place a piece of lamb on top then put come polenta next to it. Lay the broccoli on the plate and add a spoonful of yogurt to the plate.

GOOD TO KNOW fibre

PER SERVING 800 kcals • fat 61g • saturates 24g • carbs 16g • sugars 4g • fibre 6g • protein 47g • salt 1.21g