Spiced lamb loin, cauliflower cheese, brussels sprouts and mint sauce

To make the jerk paste: put the brown onion (1/2), spring onion (4), thyme (3 tbsp), ginger (2 tbsp), garlic (8 cloves), ground cinnamon (1 tbsp), ground allspice (1 tbsp), white pepper (1 tbsp), ground nutmeg (2 tsp), dark brown sugar (2 tbsp), pure honey (2 tbsp), soy sauce (2 tbsp), all-purpose seasoning (1 tbsp), scotch bonnet chillie (1), lime juice (1), vegetable oil (1 tbsp) and salt (1 tsp) in a food processor or blender and purée to a fine paste.

For the mint sauce: put the mint leaves (100 g) in a small bowl. Pour over enough boiling water from the kettle to cover and leave for 1 minute. Drain and soak in ice water until cool. Drain and pat dry on kitchen towel. Set aside to dry completely.

Put the sugar (70 g), vinegar (125 ml), 125ml water and 2 tsp salt in a small pan and bring to the boil for 1-2 minutes until the sugar is dissolved.

Pour into a small bowl and chill until cold. Blitz the mixture with the mint in a blender or food processor until smooth. Pour into a serving bowl and set aside.

Now make the brussels sprouts: preheat the oven to 190°C/170°C fan. Put the sprouts (300 g) in a roasting tin.

Brown the lardons (75 g) in a frying pan set over a medium heat until crisp and golden. Sprinkle over the sprouts and bake in the oven for 20-30 minutes.

While the sprouts are roasting, melt the butter (2 tbsp) in a frying pan set over a medium heat. Add the shallots (2) and garlic (4 cloves) and sauté for about 2 minutes until they begin to brown. Add the cranberries (50 g) and vinegar (2 tbsp). Simmer for 1 minute then add the roasted sprouts. Toss well to serve and keep warm while the lamb is cooking.

Meanwhile, for the cauliflower cheese: preheat the oven to 200°C/180°C fan. Bring a medium saucepan of water to boil, add the cauliflower (1) and cook for about 5 minutes until tender. Drain well, then put into a medium baking dish.

Melt the butter (50 g) in a medium saucepan. Whisk in the flour (4 tbsp) and mustard (1 tsp) and cook for 2 minutes on a low heat. Slowly pour in the milk (400 ml) and whisk until smooth. Cook over a medium heat until thick and bubbling. Remove from the heat and stir in half the cheese (100 g). Pour the sauce over the cauliflower and sprinkle with the remaining cheese, breadcrumbs (60 g) and a pinch of smoked paprika (1 pinch). Bake for 20 minutes until golden, then keep warm while the lamb is cooking.

For the spiced lamb loin: preheat the oven to 210°C/190°C fan. Heat 1 tbsp oil (1 tbsp) in a large frying pan, sear the meat (2) on both sides and place in a small baking tin. Add the thyme (25 g), scotch bonnet (1), ginger (2 tbsp), garlic (4 cloves), allspice (1/4 tsp) and salt and freshly ground black pepper to the pan and sauté over a medium heat for 5 minutes or until fragrant. Rub the jerk paste into the fillets then pour the sauce over.

Roast the lamb for 6 minutes, remove, cover in foil and rest for 5 minutes.

When you’re ready to eat, slice the lamb and serve with the cauliflower cheese, sprouts and mint sauce.