I have received another inspiring cook book to rave about! Marcus Wareing’s ‘One Perfect Ingredient’ is the latest addition to the Eating Britain Bookshelf.

I really like the idea of this book; Marcus takes an ingredient and gives us three recipes in which to use it. Covering vegetables, meat, fish, fruit, dairy and the storecupboard, there are some great recipes. Ranging from the traditional, like Roast Chicken, to the different and inspiring, Rhubarb & Rosewater Parfait.

As good as the recipes are, I wish there had been more. I felt more ingredients were needed, I wanted more recipes to try and although I feel the book could have been plumper, there are recipes I will definitely have a go at. The first dish I have tried is …

Lamb Cutlets Indian Style

Ingredients

2 French-trimmed racks of lamb (best end), each with 6 bones, outer layer of fat removed

2tbsp fennel seeds

1tbsp cumin seeds

1tbspn coarsely ground black pepper

100g natural yogurt

Leaves picked from 1 small bunch of fresh mint

Leaves picked from 1 small bunch of fresh coriander

Olive oil, for drizzling

Get your butcher to cut each rack into three double cutlets, each with two bones, then remove one bone from each of the double cutlets.

Toast the fennel seeds, cumin seeds, and black pepper in a dry frying pan over a low to medium heat for a few minutes until fragrant, then blitz in a blender with the yogurt and herbs to make a thick paste. Put the cutlets in a dish and smother with the yogurt mixture. Cover and leave to marinade in the fridge overnight.

The next day, heat the oven to 160°C fan (180°C/gas 4).

Heat a griddle pan until hot. Sear the cutlets over a medium to high heat for about 10 minutes, drizzling them with olive oil and turning them over once. Transfer the cutlets to a roasting pan, cover with foil, and place in the oven to roast for 20-25 minutes. Leave to rest in a warm place for about 5 minutes before serving.

I served the lamb with spiced potato wedges and a bhindi bhaji (okra) to keep with the Indian theme. The lamb was so tender and tasted fabulous, you could taste all of the spices and herbs from the marinade. The photo below is taken from the book as we had already eaten the lot before I remembered to take a picture!

If you would like the chance to win a copy of Marcus Wareing’s ‘One Perfect Ingredient’ , click over to the UK Food Bloggers Assoc, there’s a competition!!

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