TEARDROP PEA & VEG SALAD WITH LAMB CHOPS AND POTATOES

Basque cider is dry, not sweet, with no added sugar or gas. It is produced by mixing acidic, bitter and sweet apples and each cider house has their own preferred mixing methods.

SERVES 4

200ml (7fl oz) dry cider 50g (1¾oz) butter 2 large potatoes, peeled and cubed into 1cm-thick pieces 1 sprig of rosemary A drizzle of olive oil, plus extra to serve (optional) 8 lamb chops Sea salt and freshly ground black pepper

FOR THE SALAD

3 cooked artichokes, sliced 150g (5½oz) teardrop peas (a small, delicate variety of pea, see tip right) 150g (5½oz) fresh broad beans 100g (3½oz) fresh peas 3 spring onions, sliced A small bunch of flat-leaf parsley, chopped 3 sprigs of mint, leaves picked and chopped 100g (3½oz) soft goat’s cheese

FOR THE DRESSING

50ml (2fl oz) dry cider 25ml (¾fl oz) cider vinegar 50g (1¾oz) butter 25ml (¾fl oz) olive oil

Pop the cider, butter, potatoes and rosemary into a pan, bring to the boil, then cook for about 10 minutes until the potatoes are soft and glazed. Coat the potatoes in the cider mixture while cooking.

Mix the vegetables and herbs for the salad in a large bowl. Pop all the dressing ingredients into a pan, gently warm through, then stir in the goat’s cheese. Pour over the salad while still warm. Season.

Heat a griddle or frying pan on the hob. (Or, if you want to BBQ the lamb chops, heat a BBQ until hot and the coals are white.) Oil and season the lamb chops, then place in the pan and cook for 2-3 minutes until charred, turning once. To serve, spoon the salad onto a platter, top with the potatoes and lamb chops and drizzle with extra olive oil if desired.