Lamb Fillets with Creamy Pesto & Mango Roulade

The Lamb

1. Carefully remove the long piece of meat in each rack without cutting through bones; discard bones. (Or just buy the fillets). Heat oil and butter in baking dish, add lamb, cook over high heat until lamb is browned all over. Bake, uncovered, in moderate oven for about 10 minutes or until lamb is cooked as desired; cover, stand 5 minutes before slicing. Serve lamb fillets with creamy pesto.

Creamy Pesto

1. Blend or process basil, garlic, pine nuts, oil and cheese until well combined. Combine basil mixture and cream in pan, simmer, uncovered, for about 5 minutes or until slightly thickened.

1. Preheat oven to 180°C

2. Toss the butternut in the oil in a bowl and season with salt and black pepper. Arrange on a baking tray and roast in a preheated over for 25 minutes, until lightly brown and tender.

3. Lightly steam the broccoli florets for a few minutes until they start to turn bright green, remove from steamer and set to one side to cool slightly.

4. To make the dressing, place all the ingredients into a blender and pulse a few times until it reaches a smooth consistency. You can add more water here to loosen it up.

5. In a pan on medium heat, add a small amount of avocado or olive oil and fry the halloumi if using. Otherwise crumble the fetta.

6. Next start to layer the salad. Take a large serving dish and add the spinach, lentils, broccoli, butternut, sliced strawberries, sliced avocado, halloumi (or fetta). Drizzle over the tahini dressing and then add the walnuts and coriander. Season with salt and pepper to taste.

1. Preheat oven to 200°c

2. Place mushrooms, stalk-side up, in a 7 cup capacity ovenproof dish. Drizzle over the olive oil and season to taste.

3. Heat butter in a medium frypan over high heat. Add the onion and chopped sage and cook stirring occasionally, for 4-5 minutes until onion has softened. Transfer to a large bowl. Add breadcrumbs and mix to combine. Add the chopped Taleggio cheese and egg, season and stir to combine. Spoon mixture evenly among mushrooms and season.

4. Roast fro 15-20 minutes until starting to turn golden on top. Place a slice of Taleggio over the top of each mushroom, return to the oven and roast for a further 10-12 minutes until cheese is melted and golden. Drizzle over extra olive oil and scatter over fried sage leaves to serve

1. Preheat oven to 160°c. Grease a 26cm x 28cm x 3cm cake pan and line with baking paper.

2. Place egg whites and a pinch of salt in a stand mixer fitted with the whisk attachment and whisk on medium speed to just before medium peaks. With the motor running, add 125g sugar, 1 tbs at a time, whisking until sugar has dissolved (this takes 3-4 minutes) and egg white mixture is thick and fluffy. Add cornflour, vinegar and vanilla extract, whisking briefly to combine. Meanwhile, combine remaining 40g sugar and cinnamon in a small bowl and set aside.

3. Working quickly, spread mixture evenly into prepared pan. Sprinkle the cinnamon sugar evenly over meringue. Bake for 14 minutes or until meringue springs back when gently pressed.

4. Remove meringue from the oven place a clean tea towel over the top, then a chopping board, and invert the pan onto the tea towel and chopping board. Carefully lift away pan, then baking paper. Cover and stand at room temp until cooled completely – about 15 mins.

5. Place cream, elderflower and rose water in a stand mixer fitted with the whisk and whisk to medium peaks (be careful not to over beat)

6. Spread cream over meringue, leaving a 2cm border at the shortest and furthest from .Scatter over dried raspberries (or fresh). Place sliced mango evenly, lengthwise down the centre third of the cream. Roll up from the other short end by lifting the tea towel to ease the meringue into a roll. Transfer to a tray and chill for 30 minutes or until ready to serve.

7. Remove tea towel and transfer roulade to a serving platter. Scatter over pistachio, and raspberries to serve.