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SIMPLE PLEASURES
Roast crown Beetroot, goat’s Roasted whole Asparagus and
of lamb with cheese and salmon with cheese puff tart
jewelled rice praline salad tomato and fennel
TAKES 45 mins SERVES 6
TAKES 30 mins, plus resting TAKES 1 hr, plus cooling TAKES 30 mins SERVES 6-8
SERVES 6 SERVES 4 as a starter (or more for a larger fish) INGREDIENTS ● 300g
or 6 as a side salad ready-rolled puff pastry
INGREDIENTS ● 1 lamb INGREDIENTS ● 1tsp ● Flour, to dust ● 1 egg yolk,
crown, about 2-2.5kg ● 2tsp INGREDIENTS ● 500g wholegrain mustard ● 1tsp for brushing ● 200g pack
za’atar FOR THE STUFFING: beetroot ● Olive oil ● 2tbsp light brown sugar ● 2tbsp of asparagus tips ● 110g
50g butter ● Pinch saffron ● 1 sherry or balsamic vinegar extra virgin olive oil ● 1 pack of fine asparagus
cinnamon stick ● 4 cardamom ● 100g goat’s cheese whole side of salmon, ● Zest and juice of 1 lemon
pods, lightly bruised ● 1tsp ● 100g rocket or beet leaves skin-on, grey fat trimmed ● 1tbsp olive oil ● 60g
dried chilli flakes ● Zest and FOR THE PRALINE: ● 100g ● 2 lemons, 1 very thinly Gruyère, grated ● 30g
juice of 1 orange ● 350g rice, blanched almonds ● 160g sliced, 1 cut into wedges Pecorino, grated ● 30g
cooked ● 100g almonds and caster sugar FOR THE ● ½ fennel bulb, very thinly toasted flaked almonds
pistachios ● Handful of fresh DRESSING: ● 40ml olive sliced, plus leaf sprigs
parsley, mint and dill, oil ● 2tbsp sherry vinegar ● 10 mixed-colour cherry 1 Preheat oven to 180C/Gas
chopped ● Pea sprouts and ● 1tbsp maple syrup ● 2tsp tomatoes, halved ● Sprigs 4. Unroll the pastry onto a
gravy, to serve FOR THE pomegranate molasses of dill and baby basil leaves baking tray lined with lightly
DRESSING: ● 60ml olive oil floured baking parchment.
● 2tbsp sherry vinegar ● 2tbsp 1 Boil beetroot for 15-25 1 Preheat oven to 190C/ Score a 1.5cm border in the
pomegranate molasses mins until tender. Drain, Gas 5. Stir mustard, sugar pastry, taking care not to cut
● 3tbsp crispy onions ● 2tbsp then cool. Rub the skins off and half the oil together. all the way through. Prick
black sesame seeds ● 125g and slice into 5mm rounds. Place the salmon in a large, the centre with a fork.
pomegranate seeds parchment-lined roasting
2 Preheat oven to 200C/Gas tin, skin down. Season with 2 Beat together the egg
1 Preheat oven to 200C/Gas 6. Toss beetroot slices with a salt and black pepper. Brush yolk and 1tbsp water and
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6. Rub lamb with za’atar and glug of olive oil and roast for mustard and sugar mixture brush the pastry frame with
season. Cook for 20 mins for 15-20 mins. Toss through over the salmon and set aside. it. Bake 10-12 mins or until
rare, 25 mins for medium). the vinegar. Set aside. light golden brown. Leave
2 Meanwhile, place the to cool. Blanch asparagus for
2 For the stuffing, heat 3 For the praline, grease a sliced lemons, fennel and 2 mins in boiling water, then
the butter with the saffron, baking tray with oil. Toast tomatoes in a large mixing refresh under cold water. Put
cinnamon, cardamom pods, almonds for 5-8 mins in a bowl, season with salt and in a bowl, season, then toss
chilli, and orange zest. Cook pan. Heat sugar in a non- freshly ground black pepper, with 1tsp lemon zest, the oil
for a few mins, stir in rice, stick pan until it turns to and toss until everything and a squeeze of lemon juice.
nuts, herbs, orange juice and caramel (don’t stir yet). Add is coated. Cover the salmon
3tsp pan juices. Mix the almonds, swirl through evenly with the vegetables. 3 Sprinkle Gruyère and
dressing ingredients together the caramel. Pour onto the three quarters of the
and toss through rice. baking tray, leave to set. 3 Roast in the oven for Pecorino in the centre of
FEATURE SAMUEL GOLDSMITH 3 Remove lamb from oven, 4 Mix all the dressing vegetables are tender and the asparagus and bake
20 mins or until the
the pastry. Top neatly with
the salmon is just cooked.
for 15 mins until starting
ingredients together. Layer
allow to rest for 20 mins.
Before serving, fill the crown
to brown. Finish with
the cheese, leaves and
Dress with the dill and basil
remaining cheese, lemon
to finish, and serve with the
beetroot onto plates, pour
cavity with the stuffing.
Serve with pea sprouts, any
lemon wedges.
zest and the almonds.
over the dressing. Top with
remaining rice, and gravy.
chopped praline.
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