1 lamb fillet
Olive oil
3 lamb and leek sausages (Edwards of Conwy ideally) - remove the meat from the outer skin of the sausage
3 slices of Carmarthen ham
10 small tomatoes
2g of mustard powder
2 asparagus spears - finely chopped
30g of Cheddar cheese
100g of Choux pastry
Vegetable oil - to fry
Salt and black pepper
To serve - mashed potato, fresh mint finely chopped and a spoonful of Jus

METHOD

Season the meat with salt and pepper.

Heat the oil in a large frying pan and cook the lamb fillet on each side to seal the meat. Take out of the pan and put to one side.

Place the ham on some foil and place the sausage meat on top before wrapping the fillet in the sausage and ham. Place back in the frying pan for a few minutes. Cook in the foil in a hot oven for 15 minutes.

Place the tomatoes on a baking tray with some oil, salt and pepper and roast in a hot oven.

Mix the cheese, mustard and asparagus with the Choux pastry creating small balls. Heat half a saucepan of oil and fry them until they are lightly browned.

To serve – slice the meat and place on a bed of potatoes with the choux balls and roasted tomatoes on the side of the plate. To finish, pour a spoonful of jus over the meat.

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