Spring is sprung . . .

BRITISH ASPARAGUS AND LAMB CHOP TRAY BAKE WITH MINT SAUCE

SERVES 4

Ingredients
250g white potatoes
olive oil
4 lamb chops
fresh rosemary
250g British asparagus
For the mint sauce:
30g/1 large bunch fresh mint
240ml boiling water
2 tsp caster sugar 
2 tbsp malt vinegar
pinch salt 

Method
Preheat the oven to 200C/Gas 6.
Chop the potatoes into 3-4cm chunks, add to a pan of boiling water, cook for 10 mins and drain. 
Place a large frying pan on a medium heat and add a drizzle of olive oil. Once the oil is hot, add the lamb chops and sear on all sides until browned. 
Place the potatoes in an oven tray and arrange the lamb chops among them. Add the rosemary and asparagus spears, and roast in the oven for 10 mins until the asparagus is cooked and the potatoes are crisp.
Meanwhile, to make the sauce, place the mint leaves in a bowl and pour over the water. Leave for 3 mins then drain in a sieve and rinse in cold water. Place in a bowl with the sugar, vinegar and salt, and leave for 30 mins for the flavour to develop before serving.

ROAST CELERIAC STEAK WITH CAPER SAUCE

SERVES 4

Ingredients
1 celeriac, cleaned and sliced into steaks|
2 tbsp olive oil
large pinch sea salt flakes
For the caper sauce:
2 cloves garlic, finely chopped
handful fresh mint, finely chopped
handful fresh basil, finely chopped 
6 tbsp extra virgin olive oil
2 tbsp capers
2 tbsp apple cider vinegar
2 gherkins, finely chopped
1 tsp wholegrain mustard
pinch sea salt flakes

Method
Preheat the oven to 180C/Gas 4. Cut the celeriac into steaks. Add to a large roasting pan with the olive oil and salt. Roast for 20 mins, then turn. Continue to roast for a further 20-25 minutes or until it is tender and golden brown. Meanwhile, mix the sauce ingredients in a jug and pour over the warm steaks before serving.