Stephen Terry is a professional chef who earned his first Michelin star at just 25-years-old. He's worked with big-wigs like Marco Pierre White and he's taken coveted spots at some of the best restaurants in London, including Le Gavroche and The Canteen.
This lamb and potato torte may take a long time to cook, but we promise it's worth the wait. Here's how to get it right first time...
Welsh Lamb and potato torte
Cooking Time: 9 ½ hrs
Serves: 4 - 6
For the Lamb:
1 Welsh Lamb Shoulder (bone in), approx 2kg
2 carrots, peeled
2 sticks celery, roughly chopped
2 cloves garlic, skins on, lightly crushed
1 sprig rosemary
1 bay leaf
Halen Mon sea salt and freshly ground black pepper
For the torte:
1 ½ kg potatoes (preferably Maris Piper), peeled
Pre-heat your oven to Gas Mark 1/2, 120°C, 250°F.
Firstly, braise the Welsh Lamb by placing the lamb, carrots, celery, garlic and herbs in a deep roasting tray. Pour over approximately 1 litre of water, season and cover with a layer of parchment paper and foil. Place in the oven and leave for 8 hours. After eight hours, allow it to cool.
Next, take all the meat from the bone, reserve the stock vegetables, then strain and reduce the cooking liquor by two thirds to create a concentrated stock.
To assemble the torte, cut the potatoes into 2mm thick slices, take a baking dish 25cm wide and 4 or 5 cm deep and smear the inside with chopped garlic.
Lay the potato slices, ensuring that they overlap slightly, to cover the base of the dish (about a quarter of the potatoes) and then season.
Place half of the Welsh Lamb and stock veg over the potato to form a solid layer about 1.5cm thick.
Repeat the layering process, finishing off with a double layer of potato and season again.
Pour the reserved stock over the torte and allow to soak in.
Cover the dish with a lid or foil and cook at 160°C for about 1¼ hours. Then remove the lid or foil and cook until the top is light golden brown.
Serve straight to the table with your choice of vegetables or salad.
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