Tenderised mutton loin chop with butternut squash sauce

Serves 4 4 x 125g mutton loin chops ½ butternut squash (350g), peeled and deseeded 2 tbsp cider vinegar 4 tbsp sherry 1 tsp honey 1 tbsp olive oil, plus extra for brushing 2 tbsp chopped sage, plus leaves to garnish 5 shallots, finely chopped juice of ½ lemon 120ml crème fraîche 100ml cold water sea salt and black pepper steamed broccoli, to serve

In a shallow dish, combine the cider vinegar, sherry and honey, then season with salt and pepper. Place the chops in the mixture and leave to stand for 1 hr, turning them over occasionally. In the meantime, preheat the oven to 200°C/gas mark 6. Place the half butternut squash on a flat oven tray, then brush the squash with oil. Roast for 30 mins until softened. Allow to cool slightly, then chop into chunks and set aside. Place the sage leaves on the oven tray and brush with oil. Roast for 2 mins, then set aside. Heat the oil in a saucepan until sizzling, then add the chopped shallots and fry for 2-3 mins until softened. Add the chopped sage and cook for 1 min. Add the butternut squash chunks to the pan and fry for 2 mins, then season. Mix in the lemon juice and the crème fraîche. Allow to cool slightly in the pan, then liquidise with a hand blender. Stir in the cold water and bring to the boil. Transfer to a serving jug and keep warm. Heat a large frying pan until hot and transfer the chops to the pan using tongs. Dry-fry the chops, cooking for 3-4 mins on each side, also holding the chops on their sides with tongs to cook the side of fat. Serve with the butternut squash and sage sauce, and the broccoli. Garnish with the roasted sage leaves.