Tom Kerridge serves up a spring lamb belly fritters, spinach and anchovy mayonnaise dish on today’s Spring Kitchen.
Tom says: “Lamb breast is slow cooked until it’s very tender, then coated in breadcrumbs and deep fried.”
For the spinach and anchovy mayonnaise, Tom used: 2 medium free-range egg yolks, 30g anchovies, ½ tbsp Dijon mustard, 1 tbsp pickling liquor (from the shallots), 200ml rapeseed oil 50g baby leaf spinach.
Related Posts
Tom Kerridge Kabab pie with minced lamb recipe on Spring Kitchen
Angela Hartnett pasta with spinach, gorgonzola cheese and walnuts on Spring Kitchen with Tom Kerridge
Tom Kerridge flash fried tail fillet of beef with mushroom catchup sauce On Spring Kitchen 
Grilled sardines with lettuce and samphire on Spring Kitchen with Tom Kerridge 
Tom Kerridge slow cooked lamb shank with borlotti beans and merguez sausage recipe on Spring Kitchen
Jon Rotheram Slow Roast Shoulder of lamb with monk’s beard on Spring Kitchen with Tom Kerridge
Rachel Khoo slow roasted lamb with herbs and toasted buckwheat on Spring Kitchen with Tom Kerridge
Rump of Lamb with peas by Tom Kitchin on Spring Kitchen with Tom Kerridge
Rachel Khoo Crab and kiwi tartare recipe on Spring Kitchen with Tom Kerridge
Nathan Outlaw turbot bacon peas in ale / beer recipe on Spring Kitchen with Tom Kerridge