Great British Menu dinner

We have a few of the Great British Menu cookbooks and thought we'd give some stuff a try. As those of you in the UK might know, the TV show Great British Menu is a competition pitting the UK's best chefs (by region) against one another until a winner is finally found at the end. There is always a corresponding cookbook and the recipes are usually somewhat complex, which I like every once in awhile.

The starter is part of a trio of salads by Gary Rhodes. I'll tell you, this blue cheese dressing is the best I've ever tasted. I'm not even much of a fan of blue cheese dressing, but this was special. The main was a lamb dish that had a few elements, but came together easily enough, tasted great and looked great on the plate.

Starter: Blue Cheese Caesar Gem Salad

2 tablespoons mayonnaise, heaping spoonful
1.5 teaspoons wholegrain mustard
50 milliliters mayonnaise
100 milliliters creme fraiche
100 g blue cheese, room temperature, broken into small nuggets
1 garlic, crushed
1 teaspoon Dijon mustard
1 teaspoon capers
1 tablespoon lemon juice
2 small gem lettuce
Olive oil, to drizzle

In a small food processor, blitz together all of the ingredients, except 50g of the cheese and the lettuces, until smooth. Season with a twist of pepper. The dressing can be left with a slight coarse consistency, or blitzed for a smooth finish. If too thick, whisk in water to loosen.

Discard the outer leaves of the lettuces and separate the remaining leaves. To serve, mix the remaining blue cheese nuggets amongst the leaves and arrange in piles on the plates. Drizzle with the dressing. Serves 4.

Main: Fillet of Perthshire Lamb, Seared Kidney and Balsamic Onions, Rocket and Broad Beans with Arran Mustard Dressing

600 g lamb fillet
4 lamb kidneys, cut in half and veins and skin removed
olive oil
salt and pepper
6 red onion, sliced
20 milliliters olive oil
200 milliliters balsamic vinegar
100 milliliters lamb stock
1.5 teaspoons coarse grain mustard, such as Arran (I used an Irish Stout wholegrain mustard)
2 handfuls baby broad beans
2 handfuls rocket, washed and spun dry

1. Preheat the oven to 230°C/Gas Mark 8.

2. First prepare the balsamic onions. Sweat the onions in the olive oil, then pour over enough vinegar just to cover the onions. Slowly cook until the vinegar is almost completely reduced. Season before serving.

3. Meanwhile, season the lamb with some olive oil, salt and pepper. In a hot pan, sear the lamb fillets and kidneys in a little hot oil in a frying pan for 1-2 minutes on each side. Place in the oven and cook for 2 minutes. Remove and leave to rest 10 minutes or so before slicing.

4. While the lamb is cooking, make the Arran mustard dressing and salad. Reduce the lamb stock by half, then stir in the mustard. Reduce a little more. Meanwhile, blanch the broad beans in boiling salted water for 2 minutes. Drain and refresh, then pop the beans from their skins. Toss the beans with the rocket and a drizzle of the mustard dressing.

5. To serve, slice each lamb fillet at a 45° angle into three pieces. Spoon the balsamic onions on to each warm plate, arrange the pieces of lamb fillet on the onions top with the kidneys. Add the broad bean and rocket salad and pour the mustard dressing over or around.