WELSH SALTMARSH LAMB AND SEA-SALTY SAMPHIRE are perfect partners for a summer roast. Samphire has a short season, peaking in July. It is available from fishmongers, as well as markets and selected supermarkets. When you can’t get hold of any, serve the lamb racks with braised fennel or a simple watercress salad instead.

Serves 4
2 racks of Welsh saltmarsh lamb, with 6 bones each
sea salt and black pepper
2 tbsp olive oil
200g samphire
25g butter
2–3 anchovy fillets, roughly chopped
grated zest and juice of 1/2 lemon
50g hazelnuts, halved and toasted

Preheat the oven to 200°C/Fan 180°C/Gas 6. Season the lamb racks with salt and pepper. Heat the olive oil in a large ovenproof pan or roasting tray and brown the lamb racks, fat-side down, for 2–3 minutes. Turn the racks fat side uppermost and transfer to the oven. Roast for 15 minutes for medium-rare meat, or 20 minutes for medium. Remove from the oven, cover loosely with foil and leave to rest in a warm place for at least 10 minutes.

Meanwhile, bring a large pan of salted water to the boil. Add the samphire and cook for 2–3 minutes until just tender. Refresh in a bowl of iced water, then drain again.

When you are almost ready to serve, melt the butter in a large frying pan over a medium-high heat. As it begins to foam, add the anchovy fillets, samphire, and lemon zest and juice. Warm through for 2–3 minutes, then add the toasted hazelnuts and a generous grinding of pepper.

To serve, divide the samphire between warm plates. Carve the lamb racks into individual chops and arrange on top of the samphire. Spoon over any pan juices from the samphire and lamb. Serve immediately, with new potatoes or a fluffy mash.

Gordon Ramsay’s Recipes
www.gordonramsayrecipes.com

THE NORMANDY REGION BOASTS SUPERB PRODUCTS, including wonderful cream, butter, apples and Calvados – all of which are ingredients for the classic poulet
à la Normande. For a change, I’ve replaced the chicken with guinea fowl, which I find to be more flavourful and well suited to the rich and creamy sauce.

Serves 4
2 guinea fowl, about 800g each, jointed
sea salt and black pepper
2–3 tbsp olive oil
2 thin rashers streaky bacon, chopped
300ml medium cider
100ml Calvados or brandy
250ml double cream
few thyme sprigs, leaves stripped
500g firm, tart apples (about 3)
30g butter
1–2 tsp caster sugar
squeeze of lemon juice, to taste
30g walnuts, toasted and lightly crushed
handful of flat-leaf parsley, leaves chopped

Preheat the oven to 200°C/Fan 180°C/Gas 6. Season the guinea fowl joints with salt and pepper. Heat a thin layer of olive oil in a wide flameproof casserole until hot. Brown the guinea fowl in batches for 2–3 minutes on each side until evenly coloured, removing the pieces to a plate when they are ready.

Add the bacon to the casserole and fry until lightly golden brown. Pour in the cider and Calvados, bring to the boil and let bubble until reduced by one-third. Stir in the cream and thyme leaves.

Return the guinea fowl pieces to the casserole, put the lid on and place in the oven. Braise for 30–45 minutes until the guinea fowl is tender and just cooked through; remove the breast pieces after 20–25 minutes to avoid overcooking and return them for the last 5 minutes to warm through.

About 15 minutes before you will be ready to serve the guinea fowl, peel, core and thickly slice the apples into rings. Melt the butter in a large frying pan. Sprinkle the apple slices with sugar and fry them in the butter for about 4–5 minutes on each side until golden brown.

When the guinea fowl is ready, remove the pieces to a warm plate. If you find the sauce too thin, boil it until reduced and thickened to the desired consistency. Season to taste with salt, pepper and a little lemon juice.

Return the guinea fowl to the sauce and garnish with the caramelised apples. Sprinkle the walnuts and chopped parsley on top before serving.

Gordon Ramsay’s Recipes
www.gordonramsayrecipes.com