( recipe )
L
ocated between Cirencester and Northleach, The Inn at Fossebridge has established itself as one of the Cotswolds’ top restaurants. Head chef Matt Wardman took over the helm two years ago and has been driving the kitchen forward – with an ethos that sees him using the best seasonal ingredients
where possible and supporting local growers. Matt started out in the industry aged just 15, where he worked as a pot wash in a
local restaurant in his hometown of Weston-super-Mare. “The only way was up!” he says. “After leaving catering college, I was given the opportunity to move to London and work for executive chef Phillip Corrick at the Royal Automobile Club, where I was for six years.” After working in several other London restaurants, Matt moved to the Cotswolds in
2010 to work at Russell’s of Broadway in 2010, before joining The Innat Fossebridge. “To me one of the most exciting things about being a chef is creating new and interesting dishes,” says Matt. “Enjoy this from our summer a la carte!”
BROAD BEANS, FETA and SALSA VERDE (SERVES 2)
with JERSEY ROYALS, EVESHAM VALE ASPARAGUS, FRESH PEAS,
ROAST RACK of NEW-SEASON LAMB INGREDIENTS
6-bone rack of lamb (French trimmed)
vegetable oil
250g Jersey Royal potatoes 100g freshly podded peas 50g shelled broad beans
100g asparagus, trimmed 20g butter 100g feta
For the salsa verde: 100g fresh mint 150ml olive oil 50g capers
8 anchovy fillets 1 garlic clove
2 round shallots, peeled and chopped
✱ THE INN AT FOSSEBRIDGE,
Stow Road, Fossebridge, Gloucestershire, GL54 3JS; 01285 720721;
www.fossebridgeinn.co.uk
METHOD
– Preheat the oven to 180C/350F/gas mark 4. Season the rack of lamb with salt and pepper. Heat a large, heavy frying pan over a moderately high heat and add a little vegetable oil. Brown the lamb well on the meaty side for 1-2 minutes, then turn and brown the other side for another minute. Finally, brown the ends briefly so that all of the exposed meat is seared and golden brown on all sides. Put the lamb in a large roasting tin and roast in the preheated oven for about 12 minutes for pink meat, 14 minutes for medium and 16 minutes for well done. Transfer the lamb to a warmed plate, cover loosely with foil, and allow to rest in a warm place for 10 minutes before serving.
– Wash, but don’t scrape, the Jersey Royals thoroughly under cold water. Place any larger ones over the base of a saucepan and put the smaller ones on top. Cover them with cold water add some salt and simmer until they are tender, but still firm.
– About 5 minutes before you are ready to serve, place the peas, broad beans and asparagus in a saucepan of lightly salted boiling water for 4 minutes, or until tender. Drain the vegetables, toss them in the butter and season to taste.
– For the salsa verde, place all of the ingredients into a food processor and blitz in short bursts, scraping down the sides, until you have a smooth dressing consistency. Spoon the sauce into a bowl, cover with cling film and keep cool until needed.
– To serve, carve the lamb into cutlets. Place the vegetables on a warmed serving platter and arrange the cutlets on top. Drizzle the salsa verde around the platter, crumble the feta over and serve immediately.
crumbsmag.com
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