This exceptional lamb loin recipe from Chris Horridge features a wonderful combination of elements, with blushing lamb served on a bed of creamy Parmesan risotto and wilted spinach, finished off with roast shallots, wild mushrooms and olives.
Notes: Roast pepper/garlic (and tomato but later). Caramelise onion/courgette in butter, then balsamic and demerara (cooks down a lot). Blind bake puff (spike holes), then spread on hummus and bake a few more minutes. Put all veggies on top.
Tinned baked beans are a staple in most British kitchens, but they're very easy to make yourself. While many gourmet versions have added bacon or dairy, Becca's on hand to provide a tasty vegan version of the classic breakfast dish.