Miele’s executive chef and owner of Hardley Hill Farm, Sven-Hanson Britt has created this delicious Whole Portland Mutton recipe in collaboration with John Lewis. The richness of the meat is beautifully balanced by the freshness of the peas and dulse, creating a dish that is full of flavour.
For the Mutton 500g fresh peas 1 whole Portland mutton 1 bunch basil 250g spelt 25g fresh dulse seaweed 25g unsalted butter ½ bunch parsley ½ bunch chives ½ bunch mint 50ml ‘mild’ rapeseed oil 200g mange tout Some pea flowers For the Sauce 2 shallots 2 carrots 1 litre beef stock 2 litres chicken stock 1 head garlic 1 bunch rosemary 250ml dry white wine 50ml balsamic vinegar
Notes from the Chef
This recipe calls for a whole Portland mutton, as I think that it is very important to use the whole animal. However if you can’t get your hands on this then just use whichever part of the sheep you prefer. The mutton will be cooked in its separate parts so you can butcher the sheep yourself or ask your butcher to do so. It would also be fine to substitute for lamb.
With a great love for travel and food, Sven-Hanson Britt studied at Bournemouth and Poole College, where a specialised chef course run by the Royal Academy of Culinary Arts kick started his career in a big way; with an apprenticeship at The Ritz. Sven then went on to take part in MasterChef:The Professionals, which cemented his love of food even further and in May 2015 our partnership began. Appreciating the link between great cooking and great appliances, Sven was drawn to our reputation for precision, passion and uncompromising quality.
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