Cooking Instructions
1.
Preheat the oven to 200°C/180°C fan/gas mark 6 and start with the gratin.
2.
Add the
light olive oil (15 mL)
to a large sauté pan and heat over a medium-high heat. Add the
chicory (750 g)
into the pan, cut side down and cook for 4-5 minutes or until a deep golden brown. Turn the chicory over and sprinkle with half the
thyme (3 sprigs)
add the
unsalted butter (20 g)
along with 100ml of water to the pan. Cook for another 3-4 mins, swirling the pan until the chicory is tender. Season to taste and then transfer the chicory to an oven-proof dish along with any of the juices.
3.
Pour the
M&S classic bechamel everything sauce (460 mL)
into a small saucepan. Place over a medium heat and bring to a gentle simmer. Season well and add the
nutmeg (1/4)
, then remove from the heat and stir in half of the
M&S comté cheese (60 g)
.
4.
Pour the béchamel over the chicory and sprinkle with the remaining
M&S comté cheese (60 g)
and
thyme (3 sprigs)
. Bake for 20-30 minutes until the cheese is bubbling and golden.
5.
Meanwhile, lay the
M&S British lamb loin chops (12)
out onto a tray, drizzle with the
light olive oil (30 mL)
and season both sides. Place a large frying pan onto a high heat and add in half the lamb cutlets, fatty edge down and begin to render the fat out for 1-2 minutes. Sprinkle half of the
garlic (3 cloves)
and
rosemary (3 sprigs)
over the lamb and cook for another 2 minutes, flipping halfway. Remove from the pan using tongs and transfer to an oven tray.
6.
Repeat with the remaining lamb and then place the frying pan back onto the heat. Add the
plain flour (15 g)
to the pan and stir well for 1 minute. Add the
dry white wine (100 mL)
, whisking until smooth. Pour in the
lamb stock (400 g)
and whisk again until smooth. Simmer for 5 minutes or until the sauce has thickened.
7.
Meanwhile, place the lamb cutlets into the oven under the gratin for 4-5 minutes to heat through. When you are ready to serve, whisk the
unsalted butter (50 g)
into the sauce over a low heat and season to taste.
8.
Lay the lamb onto a platter and serve with the sauce, gratin and
watercress (80 g)
alongside.