Ingredients

• 1lamb fillet
• 1sprig rosemary
• 2 clovesgarlic
• 1potato
• 5spinach leaves
• 100gpeas
• Leaves of 4 mint sprigs
• 5sprigs of cress

Method

• Place fillet of lamb on a 1 metre piece of alfoil.
• Add chopped rosemary and garlic, season with salt and pepper.
• Roll up fillet in the alfoil so that the meat is completely sealed.
• Roast fillet in 180°c oven for 8 minutes. Remove from oven. Remove foil and rest meat for 4 minutes then fry in a pan until golden.
• Peel and grate potato, dry on paper towel.
• Finely shred spinach and add to potato, mix well then fry in a 10cm ring until golden.
• Boil 250ml water in a pot then add peas (reserving a few for salad) and mint leaves, cook for 5 minutes - until the peas are soft but still vibrant green. Strain and blend until smooth puree
• Toss cress with reserved peas and a few mint leaves in a little oil and season with salt and pepper.