Prep time:

Cooking time: 10 minutes

Total time:

Serves: 4

1tbsp chopped chives

100ml double cream

600ml vegetable stock

150g asparagus tips (chopped into 5mm pieces)

250g washed watercress

1 large potato (peeled & cut into 2 cm chunks) 

½ an onion, finely diced

25g unsalted butter

4 Baker’s Bicycle Mini Multigrain Tin Loaves

The only Red Tractor certified bakery in the country - because they use 100% British wheat – the Baker’s Bicycle range includes such delights as ciabatta-style panini rolls perfect for toasties, glazed brioche buns and something unique they invented: the scioche, which is a combination of a scone and a brioche.

All the bread is made from scratch at their bakery, with doughs proving for 24 to 48 hours – so none of the quick-acting yeasts used in industrial bread production. You will find the range in selected food emporia, delis and specialist farm shops (see their website for details) not in bread racks, but in the freezer cabinet. Managing director Simon Cannell explains their philosophy: “We freeze straight from the oven, to seal in all the flavour, freshness and goodness. All the serious gourmet has to do, is thaw and adore…”

Method for the Mint Hollandaise Sauce

  1. Melt the butter gently in a saucepan, skim off any white solids from the top & keep the melted butter warm.
  2. Place the egg yolks & mint sauce with a pinch of salt and a tbsp of cold water in a metal or glass bowl that will fit over a small pan. Whisk the mixture together well then place the bowl over a pan of simmering water and whisk continuously until pale and thick, about 3-4 minutes.
  3. Remove the egg mixture from the heat and very slowly whisk in the melted butter a little bit at a time, until all the butter is mixed in and the sauce is thick and creamy. If while mixing the sauce becomes too thick, add a small splash of water.
  4. Season with a squeeze of lemon juice and salt & pepper to taste. Keep the sauce warm to one side.

To Serve

Heat the gravy in a pan and drop in the sliced lamb to gently heat through.

Cut the rolls open and cover the base with salad, a slice of tomato and some rings of red onion. Top with the sliced lamb and drizzle gravy over to soak into the base. Add a generous dollop of the mint hollandaise, pop on the foccacia lid and serve.

Pork belly with apple purée, Tenderstem broccoli & dauphinoise potatoes

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at

Pan fried king scallops with minted pea purée & crispy Parma ham

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at

Lemon meringue gâteau

Chef’s tip: I use paper loaf tin liners in a loaf tin or you could use non-stick baking paper and, of course, you could do a circular one in a cake tin but make sure it is a spring clip...