LAMB NECK, PUMPKIN & RAINBOW CHARD (Serves 4)

INGREDIENTS

2x lamb neck fillets (cut in half to create 4 portions); 1 squash; 300ml milk; 350g rainbow chard; 50ml cider vinegar; 1tsp caster sugar; 1 punnet blackberries; 500ml lamb stock; 250ml red wine; 1tsp corn flour; rapeseed oil and seasoning

METHOD:

1. Peel and dice the squash to roughly 2cm cube. Set aside the seeds. Wash and toast the seeds in a little rapeseed oil and seasoning at 1800 (fan) until golden brown.

2. Using same temperature oven, oil and season the squash, roast on a tray until soft and gently coloured.

Blitz the cubes until smooth with the milk, season to taste.

3. Remove the stalk of the chard, slice the stalk on an angle approx 2cm long, wash leaves and stalks. Roughly chop the leaves in half.

4. Put the red wine on a medium high heat and reduce by half, add the lamb stock and again reduce by half. Mix 1tsp corn flour with 1tsp water, add to the sauce to thicken and then set aside.

5. Remove lamb from the fridge and allow to reach room temp. Season and heat a pan to medium high, cook the lamb for approx one to two minutes each side. Place the lamb on a baking tray and in the oven at 2000 for 2-3 minutes.

6. Lamb is best served pink. Remove and rest for three minutes.

While the lamb neck is in the oven, gently heat the puree on the stove.

At the same time blanch the chard stalks in salted boiling water for two minutes, remove into a bowl add the cider vinegar, 1tsp rapeseed oil, sugar and salt to taste, mix well.

Blanche the chard leaves in the same water for 30 seconds.

7. To plate up, take two spoonfuls of squash and spread to a circle, add the chard leaves, slice the lamb neck against the grain on an angle approx 0.5cm thick slices, arrange the stalks and spoon over the jus.

Finish with halved fresh blackberries and the toasted seeds.