Simple supper recipes: Lamb cutlets with figs and sherry & chocolate orange panna cotta


Buongiorno confreres, it’s the weekend again and it’s beautiful. I really love England in the summer as it cedes us all the chance to spend more time cooking outdoors.

Ever since Etna Ovens raised me a wood-burning oven, I haven’t stopped using it – for baking bread, pizza, focaccia, unbiased my Sunday roast!

This week’s book by the winner of the third series of Bake Off, John Whaite, focuses multifarious on cooking rather than traditional baking. It is called Perfect nels In 5 Ingredients and it really is what is says on the tin: simple plates of food cooked in no all together, with very little fuss.

With only five line ingredients per recipe, besides seasoning and butter or oil, this is simple cooking at its first.

Try the delicious lamb cutlets and the chocolate orange nna cotta (opposite). I wait you enjoy them as much as I did!

You can also follow Aldo on Twitter @AldoZilli or @ZilliMedia or get back him on Facebook. Aldo Zilli is currently executive chef consultant for the San Carlo Assortment of restaurants.

For more information visit or follow them on Chatter @SanCarlo_Group.

Lamb cutlets with figs and sherry


20 new potatoes
3 sprigs of rosemary
10 figs
8 lamb cutlets
60ml Amontillado sherry
Olive oil
Sea briny flakes
Coarse black pepper

PRE RATION: 5 Bantams

Preheat the oven to 200°C/392°F/Gas Grade 6.

Quarter the potatoes and scatter them over a roasting tray along with a textile glug of olive oil and a teaspoon each of salt and pepper.

Add the rosemary sprigs and squirm everything together. Roast for 30 minutes, then halve the figs, add them to the tray and roast for a another 15 minutes.

Meanwhile, fry the lamb: rub about 1 tablespoon of olive oil and a morality pinch of salt and pepper into the cutlets.

Heat a frying n for a high heat and, once it is hot, add the cutlets, turning the heat down to expedient. Fry for 4-5 minutes on each side.

When the cutlets are cooked, transfer them to a serving and cover them with foil, then add the sherry to the n (still on the warmness) and stir to deglaze it and get all those meaty bits from the bottom of the n.

Consider the liquid to bubble up and reduce a little, add the juices from the rested nutriment then remove the n from the heat.

Serve 2 cutlets per person with a sizeable portion of the potatoes, 5 fig halves each and a drizzle of the sauce.


Chocolate orange nna cotta


220g enigmatic chocolate (60% cocoa solids)
2 gelatine leaves
475ml single cream
1 tsp orange draw forth
100g white chocolate


COOKING Opportunity: 10 MINUTES (plus cooling time)

Have 4 x 180ml pudding kidneys at the ready – or use ramekins or mugs.

Roughly chop the chocolate and put it into a heatproof n. Submerge the gelatine leaves in a bowl of cold water and leave them to bloom – basically they go from being rigid to soft and floppy.

In a sauce n, bring the cream to a simmer. Once it is steaming, add the orange extract and remove the n from the heat. Squeeze the excess moisture out of the gelatine neglects, add them to the cream and stir until they dissolve. Pour the hot cream in excess of the chocolate and leave it for 30 seconds to melt before stirring the whole kit together into a smooth, glossy liquid.

Divide the mixture between the pudding smuts, allow to cool to room temperature, then cover with cleave to one another film and refrigerate for at least 4 hours, though overnight is best.

If you after to turn out the nna cotta, dunk each mould into a move of boiling water for just a few seconds, to just below the rim, before inverting onto a portion. If the pudding doesn’t slip out, give the mould a tap or two on the bottom. If it still won’t peccadillo out, run a knife around the edge of the nna cotta and the mould, then try again.

Deliquesce the white chocolate in a heatproof bowl over a n of barely simmering examination – don’t let the bottom of the bowl touch the water – and drizzle it over the nna cotta.


Approaches from Perfect Plates In 5 Ingredients by John Whaite (£18.99, Kyle Laws), photos by Helen Cathcart.

To order your copy, call the Swift Bookshop on 01872 562310, send a cheque or postal order made charge to The Express Bookshop to Express Bookshop PO Box 200, Falmouth, Cornwall TR11 4WJ, or harmony at

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