I love this time of year and the produce that comes in abundance.

CHEF TONY SAYS: My egg man recently asked if I wanted some redcurrants as his garden was overflowing with them. I jumped at the chance of taking some off his hands to make a jelly to go with one of my favourite lamb recipes.

Redcurrant Jelly


600g redcurrants
600g sugar


You don’t need as much I suggest here if you’re intending to eat over the next few days. As long as you use equal amounts of sugar to berries (I like my jelly tart so I use a bit less sugar and add to taste).

Place redcurrants (no need to pick off stalks) in a pan and bring to the boil. Crush the fruit with a potato masher and cook for 8-10 minutes. Then add sugar and reduce heat to a simmer. Cook until the sugar is dissolved, pass through a fine sieve and store in sterilised jars.

Herb Crust


2 crusty cobs/stale bread
200g Parmesan cheese


Using a food processor, grate the bread into the bowl, then process with the blade and add the herbs and the cheese. You’re looking for a breadcrumb that will mould in your hand. If you want more colour then add more parsley but be careful of adding too much rosemary or thyme as these are strong flavours. You want to add to the dish but you don’t want to over-power.

Boulangère Potatoes


Boulangere potatoes3/4 large potatoes like Desiree or Maris Piper peeled and thinly sliced, you can use a mandolin for this
300ml chicken or lamb stock
a sprig of rosemary
melted butter
salt and pepper

Pre heat oven to 200/180 fan. In an ovenproof dish layer the slices of potatoes, seasoning with salt and pepper on each layer. Arrange the top layer neatly, pour the stock over until almost at the top layer and brush the top layer with the melted butter. Sprinkle with sea salt and the rosemary. Place in oven for 50-60 mins until the top is crispy and golden.

Rack of Lamb


Rack of lamb5/6 bone rack of lamb, trimmed and the fat and sinew removed from the thickest part of the rack leaving about one centimetre of fat near the exposed bones
salt and pepper
mustard – use your favourite type
olive oil



Pre heat oven to 200/180. Heat up a frying pan and add the oil. You want a little smoke to come off the oil to show it’s searing hot. Season with salt and pepper then seal the lamb rack on all four sides till coloured – the hotter the oil means you get the colour sooner rather than actually cooking the lamb. If the pan’s too cold then you’ll cook the lamb before it colours which will affect your oven times. Remove lamb from pan and place on a plate. Brush the flesh with the mustard leaving the strip of fat at the top. Take the bread crumb and press onto the meat forming a crust the same thickness as the strip of fat – the mustard helps the crumb stick.

Place in oven for 15-18 mins for medium rare, 20 mins for medium and 23 mins for medium well. You want a nice golden colour on the crumb. You can use an ovenproof thermometer to help with cooking times, just pierce the probe half-way into the meat. Once cooked remove from oven and allow to rest on a plate for 10 mins.

Rack of lamb


Each week, discover recipes to nourish the soul, all compiled and concocted by Chef Tony, a gastronome with 15 years’ of experience cooking across the North West. Chef Tony has worked in some of the region’s best kitchens, including the award-winning Nutters in Rochdale and The Lowry at Salford Quays.