MUTTON CUTLETS WITH ROSEMARY MAYONNAISE

Mutton is often overlooked but it can make a great-value supper dish.

Serves 2-3 as a main or 6 as a starter 6 mutton cutlets, French trimmed so the bones are exposed (ask your butcher to do it) 50g (1¾oz) flour ¼tsp ground star anise (available online, or grind it yourself) 2 eggs, lightly beaten 55g (2oz) polenta Salt and freshly ground pepper 50ml (2fl oz) vegetable oil 55g (2oz) butter Rosemary sprigs, to garnish (optional)

For the rosemary mayonnaise

2 egg yolks 1tsp English mustard 1tbsp cider vinegar ½tsp finely chopped rosemary 100ml (3½fl oz) rapeseed oil First you need to coat the mutton. Have three bowls ready; fill one with the flour and star anise, another with the beaten eggs and the last bowl with the polenta.

Place each cutlet on a board and season each with salt and freshly ground black pepper. Now dip each cutlet into the flour first, making sure to dust off any excess. Next dip into the beaten egg and lastly into the polenta, making sure each cutlet is evenly coated, then set them aside on a plate.

To make the mayonnaise place the egg yolks, mustard, cider vinegar and rosemary in a large bowl. Whisk together for a minute, then slowly pour in the oil, whisking constantly, until you have a thick, glossy mayonnaise. In a large frying pan heat the vegetable oil, then carefully lay the cutlets into the pan and fry for 2-3 minutes each side.

Remove the pan from the heat, add the butter and baste the meat. Remove the cutlets from the pan and drain on kitchen paper. Serve with the mayonnaise and rosemary, if using.

NOTE: The mayonnaise contains raw egg so is unsuitable for young children, pregnant women and the unwell.