You’ve got rounds of friends and family pouring through the doors over the coming weeks, all of whom you’re expected to feed in one way or another; whether keeping them topped up with festive canapés or wowing them with a lavish three course dinner.
The Jamie, Mary & Delia books have been dusted off ready to inspire, but after using them year and year again, you may find you’d like to try something a little different.
A main course with oomph, to warm your guests from head to toe and leave them with tummies and taste buds alike truly satisfied. Queue The Wild Fork Rump of Lamb:
Juicy, pink rump of Berkshire Downs lamb, an indulgent crispy sweet potato cake and an ever-so-naughty chunk of fried black pudding. Mouths watering yet?
6 Lamb Rumps
500g Black Pudding
3 Large Sweet Potatoes
100g Plain Flour
¾ Pint of Whole Milk
1) Place potatoes onto a baking tray and bake at 200 degrees for 20-25 minutes. Once cool, scoop the soft centres out and transfer onto cling film. Roll the mixture into a long sausage about 6cm in diameter and wrap up tight, tying the ends. Put into the fridge to chill.
2) Slice the black putting so that it will stand on the plate, with one flat end and one diagonal, about 6-7cm long.
3) Cut the chilled potatoes into 1.5cm thick disks. Dust each disk in flour, dip into whisked eggs and cover in breadcrumbs. Set aside until step 6.
4) Seal the lamb in a frying pan until browned on all edges, before putting into the oven for 15-20 minutes at 200 degrees.
5) Whilst the lamb cooks, chop the cauliflower and add to a pan of whole milk. Bring to a simmer and cook until soft. Drain the milk, but keep aside. Purée with a hand blender, adding the left over milk until smooth.
6) Fry the black pudding until cooked through, and deep or shallow fry the sweet potato cakes until golden and crunchy. Meanwhile, remove the lamb from the oven to rest.
7) To plate, drop a tablespoon of puree onto the plate and spread across the centre. Place the sweet potato cake and black pudding onto the plate, and fan the lamb onto the top.
8) Serve with seasonal greens and a rich jus.