Dee Salt Marsh Lamb, Leagram Goats Curd, Salt baked Wirral Turnips, Sourdough and Radish

Essential Cuisine

Essential Cuisine

Standard Supplier 21st October 2014
Essential Cuisine

Essential Cuisine

Standard Supplier

Dee Salt Marsh Lamb, Leagram Goats Curd, Salt baked Wirral Turnips, Sourdough and Radish

Lamb recipes tend to be exceptionally varied, with meals that offer classic comfort food as well as dishes that boast a more delicate, refined flavour. Take a look at the Dee Salt Marsh Lamb, Leagram Goats Curd, Salt baked Wirral Turnips, Sourdough and Radish recipe below as tried and tested by our professional chefs. Main cooked by Ben Costello during the Final of the North West Young Chef Competition 2014


  • Salt Marsh Lamb Saddle
  • Goats Curd
  • Honey
  • Cream
  • Turnips
  • Baby Turnips
  • Baby Radish
  • Cucumber
  • Flour
  • Cornflour
  • Egg
  • Baking Powder
  • Salt
  • Sweetbreads
  • Sourdough


For Goats Curd Mousse
Combine goats curd, honey, cream and seasoning. Keep in piping bag in fridge until ready to use.
For Salt baked turnips
Mix salt and flour together. Add water gradually until a dough is formed. Allow to rest for 10 minutes.
Peel and trim turnips. Encase fully in salt dough and bake at 180°c for 30 minutes. Remove and cool for 20 minutes before opening shell.
For Turnip puree
Caramelise salt baked turnip in foaming butter for 1-2 minutes in a hot pan. Add milk for a further 1-2 minutes then puree and pass. Season accordingly.
For Sourdough Crisps
Slice sourdough as thin as possible. Place between two sheets of greaseproof paper.
Press between two heavy trays and bake at 170°c checking after 12 minutes.
For Lamb sauce
Clean bones well then coat in milk powder and roast for 5-8 minutes. Add the mirepoix and roast for a further 5 minutes.
Remove from tray and deglaze pan with ale. Reduce slightly then cover with water and bring to the boil. Simmer for 1 hour, skimming the surface regularly.
Reduce small amount of ale by 2/3rds. Add stock and reduce again to sauce consistency, Add butter and check seasoning.
For Lamb Sweetbreads
Prepare sweetbreads removing silver skin and portioning into roughly 2cmx2cm dice.
Blanch in boiling water then transfer straight into iced water.
Dredge in flour then tempura batter and blanch at 155°c to seal, finish at 190°c when away.
For Baby Radish
Wash and clean. Remove damaged leaves and trim to 1/3rd.
For Cucumber Trim
Wash cucumber, peel and remove core.
Slice into julienne 6cm long. Preserve in iced water.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.