Ingredients

Ingredients For the vegetables

• 1 large aubergine

• 1 bulb garlic

• olive oil, for drizzling

• 12 baby plum tomatoes, on the vine

• 1 red pepper, seeds removed, finely chopped

• 1 yellow pepper, seeds removed, finely chopped

• 1 lemon, finely grated zest

• ½-1 tsp mild curry powder

• salt and freshly ground black pepper

• 1 fennel bulb, fronds trimmed

• 2 courgettes, trimmed

• 4 large plum tomatoes

For the olive tapenade

• 200g/7oz Kalamata olives, pits removed

• 1 tbsp capers

• 1 anchovy fillet

• 1 small bunch fresh basil leaves

• 2-4 tbsp extra virgin olive oil

For the lamb

• 4 x 225g/8oz lamb rump steaks

• salt and freshly ground black pepper

• 2-3 tbsp olive oil

• 2 shallots, chopped

• 1 sprig fresh thyme

• 250ml/9fl oz dry white wine

• 250ml/9fl oz vermouth

• 600ml/1 pint lamb stock

For the anchovy tempura

• 50g/2oz self-raising flour

• ½ tsp baking powder

• 40-50ml/2fl oz ice-cold sparkling water

• 4 large whole fresh anchovies

• 1 tbsp plain flour

• vegetable oil, for deep frying

For the goats’ cheese

• 225g/8oz goats' cheese

• 2-3 tbsp olive oil

For the garnish

• 25g/1oz white breadcrumbs

• 50g/ 2oz gruyère, grated

• micro basil leaves

Description

The Abundance Of Fresh Vegetables, From Creamy Aubergine To Crisp Fennel, Makes This Main Course A Virtuous Indulgence.

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