Virtual Big Nibble: Make Sussex lamb and seasonal vegetables with Freddie Innes

Lamb with seasonal vegetables

Sussex Young Chef of the Year 2020 finalist Freddie Innes cooks up a delicious lamb dish for Chef's Farms as part of the Virtual Big Nibble festival.

Chef's Farms is a local co-operative of farmers and producers working together to deliver fresh produce to your door.

Read the recipe below and download and print the recipe card for your bookshelf.

Prepare the lamb by separating the fillet and the loin and put to one side.


  • Mix the dry salt cure together and place the belly into dish and rub in the cure.
  • Cover and leave for 24 hours in the fridge.
  • Rinse the salt cure from the belly and pat dry with kitchen paper.
  • Melt the duck fat in a heavy pan and cook the belly at 80 degrees for 6 hours.
  • Once cooked, allow to cool and wrap loosely with cling wrap or foil.
  • Press using something heavy and place in the fridge for a minimum of four hours.
  • Slice into portions once set.

Loin and Fillet

  • Heat 2 tablespoons of olive oil in a heavy based frying pan and cook the lamb loin, skin side down until golden then turn over to colour the other sides.
  • Add the lamb fillet and colour on all sides for about 5 minutes.
  • Add butter garlic and rosemary and baste the lamb until soft then rest for 5 minutes.

For the Red Pepper Ketchup

  • Place all ketchup ingredients into a pan. Bring to a simmer and cover tightly.
  • Simmer for 15-20 minutes until cooked. Remove lid and continue to simmer to reduce the sauce until it starts to thicken. Be careful not to let the sauce burn.
  • Spoon sauce into a blender and blend until it is a nice thick smooth purée.
  • Adjust seasoning.

For the potatoes

  • ‘Turn’ the potatoes so they are the same size by peeling and shaping using a small knife.
  • Cook gently in lamb stock until soft but do not boil them.
  • When almost cooked, do not drain but reduce the stock down and add butter and finish with chives and lemon juice.

For the broccoli

  • Cook in seasoned water for 1- 2 minutes.

For the courgettes

  • Slice the courgette lengthwise into 4 x 2 mm thick long slices.
  • Heat the oil in a frying pan and cook each side for around 8 – 10 seconds only.
  • Shape into rolls to serve.

To finish

  • Heat a tablespoon of olive oil and fry the belly slices to crisp the outside.
  • Slice the lamb loin and place on the plates along with the sliced cured belly slices, red pepper ketchup, potatoes, broccoli and courgette rolls.
  • Finish with runner bean flowers and fennel tops.

Drink Pairing from The Horsham Cellar: Mirador de Navajas, Rioja, Crianza (Spain)


Serves 2

For the lamb

1 x whole Sussex Lamb Loin, boned (weighing approximately 400g)

200g Duck Fat

25g Butter

2-3 sprigs of Rosemary

1 clove Garlic, crushed

Olive oil for frying

For the salt cure

50g Rock Salt

3 cloves Garlic, crushed

6-8 Herb Stalks (thyme, parsley, marjoram etc)

For the Red Pepper Ketchup

½ large Onion, roughly chopped

2 cloves Garlic, chopped

4 Red Peppers, se-seeded and roughly chopped

50ml Tomato Ketchup

30ml Sweet Chilli Sauce

1 Bay Leaf

Salt and Pepper

For the vegetables

6 medium sized young Potatoes

250ml Lamb Stock

25g Butter

Fresh Chives, chopped

Squeeze of Lemon Juice

4 sprigs of Tenderstem Broccoli

1 medium sized Courgette

1 tbsp Olive Oil

To garnish

Runner Bean Flowers and Fennel Tops

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