Lamb Tikka with Curried Cauliflower Pancakes

Created by Simon Rimmer especially for the One Brand (for Information, please click here).

Ingredients:

Pancakes:

1 head cauliflower, cut into small florets - blanched

4 salted anchovies, finely chopped

8 beaten One Good Eggs

100g dry breadcrumbs

50-75g plain flour75g grated pecorino

Tablespoon curry powder

100g ricotta

Lamb Tikka:

800g cubed lamb loin (large cubes)

100ml natural yoghurt

Juice 1 lime

2 cloves crushed garlic

25mm piece ginger, finely chopped

15g ground coriander

5g ground cumin

5g ground garam masala

5g paprika

Salt

Juice 1 lemon mixed with 100g butter

To Serve:

Cucumber raita and coriander blended with vinegar

Simon serving the Lamb Dish at the One Brand Event. 

Method

Combine the marinade ingredients, coat the lamb well, thread onto wooden skewers and cover and chill for at least 2 hours.

For the pancakes – fry the cauliflower and anchovies over a medium heat for 2-3 mins until soft, stir regularly. Put in a bowl and add all the other pancake ingredients, stir, but don’t worry about cauliflower lumpy bits -they’re supposed to be there.

Drop spoonfuls of the mix into a fry pan with hot oil, cook 3 mins each side.

After the lamb has marinated, place on med heat on a BBQ, baste with the butter and lemon, turn when golden. If the weather is less than perfect however, the grill is a great alternative. 

Earl Grey Tea Bread and Butter Pudding

Created by Simon Rimmer especially for the One Brand (for more information, please click here).

Ingredients:

1 x One Clever Loaf (white bread)

75g butter

6 One Good Egg yolks

2 whole One Good Egg

150g sugar

Vanilla pod

250ml full fat milk

250ml double cream

100ml strong earl grey tea

25g each sultanas and raisins

100g prunes, soaked in brandy

demarera sugar for layers

100ml double cream

100g soft dark brown sugar

100g butter

Method:

Whisk the eggs and sugar until light peaks form. Bring the tea, milk and cream to a simmer with the vanilla and then sieve onto the eggs and whisk until a custard constancy. 

Butter the bread and layer up in a (9” x 4” x 2”) ovenproof dish, with the fruit and sugar. Make sure you don’t put any fruit on the top layer however. 

Pour on the custard. If poss leave for 20 mins to infuse, sprinkle with lots of sugar then cook at 180c for 30 mins. 

For the sauce simply bring the sugar, butter and cream to boil, then remove. 

To serve dollop a big load of pudd, drizzle some sauce and top with a quenelle of mascarpone.