Lamb chops with minty peas Serves 4

8 small lamb cutlets, trimmed of fat 2tbsp olive oil 3 sprigs fresh thyme, chopped Salt and pepper

For the peas:

25g butter 1 small onion, finely chopped 600g frozen peas 125ml vegetable stock Small handful of fresh mint leaves

1 Put the lamb cutlets in a shallow bowl and toss with the oil, thyme, salt and pepper.

2 Heat a heavy-based frying pan until very hot and cook the cutlets until golden brown on each side and cooked to your liking.

3 Meanwhile, make the pea purée. Melt the butter in a medium-sized saucepan over a medium heat. Add the onion and cook, stirring, for 4-5 minutes until softened. Add the frozen peas and vegetable stock and turn up the heat until the peas have thawed and are hot. Reduce the heat slightly and simmer for five minutes.

4 Stir in the fresh mint leaves and cook for a further five minutes. Spoon the mixture into a food processor and blend to a purée – stop blending when you have the consistency you like. Season generously, return to the saucepan and heat well. Serve the lamb with the pea purée.

447kcal, 26.2g fat (10.9g saturated), 16g carbs (4.9g sugars), 37.8g protein, 10.7g fibre, 0.42g sodium