• 1 medium celeriac, peeled and in chunks
  • 1 large potato, peeled and in chunks
  • salt and freshly ground black pepper
  • 450g/1lb baby Chantenay carrots
  • 50g/2oz butter
  • 4 tbsp double cream
  • 2 tbsp oil
  • 12 shallots, peeled
  • 12 French trimmed lamb cutlets

For the gravy:

  • 1 tbsp plain flour
  • 1 wine glass red wine
  • 2 tsp Grey Poupon Dijon Mustard
  • 150ml/ 1/4pt beef stock


  • STEP 1
    Place celeriac in a pan with potato and cover with boiling salted water. Bring to bubbling and turn down to simmer for around 20 minutes until celeriac is soft.
  • STEP 2
    At the same time, wash and lightly scrub carrots and put them in a pan of salted boiling water and bring to bubbling until just cooked.
  • STEP 3
    When celeriac and potato is cooked, strain and transfer to a bowl and mash with butter and cream. Season with salt and freshly ground black pepper. Keep warm.
  • STEP 4
    Heat oil in a pan and fry shallots to brown on all sides. Turn down heat and cook until softened. Remove and keep warm. Add cutlets to pan and fry on both sides for 2-3 minutes depending on thickness, to keep them pink in the middle. Remove from pan and reserve with shallots, keeping warm.
  • STEP 5
    For the gravy, add flour to the pan where the lamb and shallots were cooked and stir in over medium heat. Add wine, Grey Poupon Dijon Mustard and stock and bring to bubbling. Season with salt and freshly ground black pepper.
  • STEP 6
    To serve, scoop celeriac mash onto plates. Perch cutlets upright, arrange carrots and onions around, then drizzle gravy over and around.

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