Cider and Honey Roast (Leg of) Lamb isn’t perhaps a combination that immediately springs to mind but love him or not, Gordon Ramsay’s recipe for this dish is superb and can be found here. Great though The Maestro is I tweaked a few minor changes to use a full bottle of cider and omitted adding stock to the final sauce opting for a stockpot cube instead. The temperature guide was followed but allowing the lamb to leisurely roast in the oven with a potato gratin for company whilst we popped out for a couple of hours or so to enjoy an an aperitif - the result was beautifully cooked, meltingly tender meat that literally fell from the bone. Previously, I have followed Mr Ramsays brief cooking times but I am now happy to proffer a challenge, much preferring this current, lengthy version.

Not quite purgatory, this evening’s supper uses the leftover lamb and the remaining apple-cider sauce but as the potatoes and cumin-spiced carrots were demolished, have instead prepared a light yet full flavoured salad accompaniment. Though grown in Brittany, curly kale isn’t a common vegetable in this region of France so for those of you close by, I found several bunches on display in St Germain en Laye…

A simple salad with an astringent dressing to balance the richness of lamb but an additional tablespoon of olive oil would temper this tartness and equally, though the recipe calls for miso paste, this is an optional flavour that can be omitted if there doesn’t happen to be a pot lurking somewhere in the fridge.

Kale, Almond & Sesame Salad with Miso Dressing
Serves 2

Juice of 1 lemon
1 shallot, halved & finely sliced
2 or 3 kale branches, stems removed
Pinch sea salt
Handful flaked almonds, toasted
2 tsp. toasted sesame seeds
1 tsp. miso paste
1 tbsp. sherry vinegar
2 tbsp. fruity olive oil
Snipped chives, to garnish

Soak the shallot in the lemon juice for 10 minutes; Shred the kale leaves, adding to the lemon juice along with the salt, toasted almonds and sesame seeds. Work the vinegar into the miso paste then whisk in the olive oil before sprinkling over the kale. Toss and serve.