10 Minutes
30 Minutes
SERVES 4
Ingredients
Leftover cooked Scotch Lamb PGI
FOR THE LAMB JUS
1 tsp tomato puree
2 knobs of butter
200ml strong lamb stock
FOR THE CELERIAC MASH
1/2 grated celeriac
3 knobs of butter
100ml cream
Salt &pepper
Course-grain mustard
FOR THE CHUTNEY
200g grapes
2 apples, diced
1/2 onion, chopped
1 tsp ginger, grated
1 garlic clove, pressed
1 tsp honey
2 tbsp balsamic vinegar
Salt & pepper
4 oatcakes
Cooking Method