Keep hot.For the puree, heat enough peas for two, with some chopped mint and a little butter. Put to one side.Make the sauce by frying the shallot in the butter until soft, adding the flour to make a roux and then adding enough of the poaching stock to make a smooth sauce. Cut into thick "fingers" and dip into the flour, then the egg and, finally, coat in breadcrumbs. Carrier also suggested sauce bearnaise to go with the dish, which is fine, but as you have had one of those already here today, this simple caper sauce is a genuinely nice alternative.2 meaty breasts of lamb, excess fat removedlight chicken stock or water1 large onion, peeled and quartered2 carrots, peeled and chopped2 sticks of celery, choppedbouquet garnisalt and a few peppercornsflour, beaten egg and fresh breadcrumbsfor the saucea spoonful of butter1 finely chopped shallot1 tsp flourlamb stock1 tbsp capers, squeezed dry1 tsp Dijon mustard3-4 tbsp creampuree of peas and mintJust cover the lamb with stock or water together with the vegetables, bouquet garni and seasonings, and simmer very gently for about one-and-a-half hours.Carefully lift out the meat, leave to cool for a few minutes and pull out the bones, leaving the meat in one piece Press between two plates until quite cold and solid. This puree of peas can be made from either fresh, frozen (use the largest and cheapest variety), tinned or even marrow fat; it has to be said, however, that the tinned ones are alarmingly green.

Even though the dish may be French-inspired, fluffy English is wanted here, rather than an over-rich, sloppy pommes puree.Crumbed breast of lamb with a puree of peas and mintWhen I worked in a small restaurant in Knutstord, Cheshire, called The Hat and Feather, in the early 1970's, the kitchen was asked to cook a dish called Breaded Lamb Fingers St Germain (the St Germain bit refers to the peas). Now, I don't know about you, but however delicious this particular recipe might have been (it was surprisingly good, as it happens), I always thought that anyone who chose it from the menu almost felt sorry for it.The original dish came directly from the pages of The Robert Carrier Cookbook (first published in 1966, Thomas Nelson and Sons Ltd), wherein, as if by magic, classic dishes from all over the world were yours to cook and savour. Replace the cartouche and lid and cook for a further half-hour. Serve with mashed potatoes, enriched only with a splash or two of hot milk and a little olive oil or butter.

(This useful inner lining is a veritable boon for this sort of cookery, allowing the contents of the pot to benefit from additional insulation while also retaining flavour and keeping in essential moisture.) Attach the lid and place in the oven for about one-and-a-half hours.Remove from the oven and stir in the parsley, vinegar, garlic, anchovies and oil, which you have previously stirred together to form a vinaigrette of sorts. what you willa little flour4 small lamb chump chopsa little salt, generous pepper2 heaped tbsp coarsely chopped parsley2 tbsp red wine vinegar2 small cloves garlic, peeled and chopped4 chopped anchovy fillets3 tbsp olive oilPre-heat the oven to 275 F/140C/gas mark 1. Taking a lidded, deep and heavy pot, lubricate the interior of it with grease. Then arrange half of the prepared onions over the base, as a nest, and season lightly Season, too, the chops, and generously dredge in some flour.