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( recipe ) H crumbsmag.com


e’s been chef for the England R u g b y a n d Lions teams, and trained alongside some of Harley St r e e t ’s t op nutritionists, but nowadays Scot David Campbell is making a name


for himself with his luxury fine dining at The Dower House at The Royal Crescent in Bath. He and his team are passionate about using the finest local produce, and if you are lucky enough to live locally to the iconic restaurant, you are sure to have seen them popping in and out of Eades’ Greengrocers (round the back of the Crescent) on a regular basis. “Presentation is key and, of course,


using the finest ingredients,” says David. “We use fresh, locally grown vegetables, as well as herbs to add the final touches and give little flavour kicks where appropriate. Meat , game, f i sh, cheese and fruit are sourced locally, complemented by the very best of what the cont inent has to offer. Our only proviso is that it has to be in season, fresh and of the highest standard – that way we can keep the flavours true to themselves and at the forefront of everything we put on your plate.” To celebrate the new-season lamb,


and our meat issue, David has shared this multidimensional recipe from his April menu. It will take some time to prepare – this is definitely not a midweek dinner – but it’s worth it. Be sure to tweet us your results at @crumbsmag.


✱ THE DOWER HOUSE, The Royal Crescent Hotel, 16 Royal Crescent, Bath BA1 2LS; 01225 823333; www.royalcrescent.co.uk


SHEEP’S MILK GEL and


SPRING LAMB with WET POLENTA,


NASTURTIUM LEAF


(SERVES 4) INGREDIENTS


1 lamb neck (off the bone) ½ lamb shoulder 5g rock salt


2-3 sprigs of thyme 2 garlic clove 2 bay leaves 1 litre duck fat


3 banana shallots, finely diced olive oil


250g sheep’s milk yoghurt 200g cold water 2g agar agar 1 small leek


6 button onions


100g sprout tops 4 spring onions 1 egg, beaten 100g plain flour


125g Honey Panko breadcrumbs 200ml chicken stock 200ml milk


100g coarse grain polenta 75g butter


1 tbsp cream cheese 1 lamb loin


vegetable oil, for deep frying 8 nasturtium leaves (you can find these at independent


greengrocers, if you’re lucky, or grow your own!)


METHOD


– A day in advance, rub the lamb neck and shoulder with the rock salt, thyme, 1 garlic clove and 2 bay leaves. Transfer to a large pan, cover with the duck fat, and cook slowly over a low heat for approximately 3 hours. – Meanwhile, sweat 2 of the


33


shallots in the olive oil over a low heat until they turn translucent and soften. – When cooked, roll the neck tightly in clingfilm to form a cylinder, and set in the fridge. – Pick the flesh from the shoulder, bind with chopped sweated shallot, add a little of the cooking fat, shape into balls half the size of a golf ball, one per person, and set in the fridge. – Place the sheep’s milk yoghurt with the water and the agar agar in a pan. Bring to the boil, stirring continuously, and then transfer to a sealed plastic container, and set in the fridge. – Trim down the leek into even-sized rounds, peel the button onions, trim any stalk off the sprout tops and trim the top 5cm from the spring onions. – Pané the lamb balls in the plain flour, beaten egg and panko breadcrumbs. – Sweat off the remaining shallots and garlic in olive oil. – Add the chicken stock and milk, bring to the boil and slowly start whisking the polenta into the mix until it thickens. Remove from the heat and beat with a spatula to stop lumps forming, add 25g of the butter and the cream cheese plus seasoning, and keep warm until ready to serve. – Preheat the oven to 180C/350F/ gas mark 4. – Seal off the lamb loin in a hot (ovenproof ) pan with more olive oil, before transferring to the preheated oven for 6-8 minutes. Leave to rest. – Slice the confited neck into 2.5cm-thick slices, seal in a pan with olive oil on both sides and put in the oven for 3 minutes. – Deep fry the panko lamb balls in the vegetable oil, at about 140C, until they turn golden. – In boiling water, with the remaining 50g of butter, blanch the leeks, button onions, sprout tops and spring onions for 1 minute or until just cooked. Drain off the excess liquid and place the vegetables on a clean cloth to dry. – To serve, arrange plates with the polenta spread on bottom, followed by all other components on top, finish with a few scoops of the sheep’s milk yoghurt gel and 2 nasturtium leaves per plate.


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