Tommy Banks served up tasty hogget kofta with pickled chillies and fermented turnip on Sunday Brunch.

The ingredients for the Lamb Kofta are: 400g Lamb Mince, 130g Pork Mince, 100g Minced Lardo, 160g Minced Chicken Livers, 80g Chopped Dates, 50g Finely Diced Onions and 8g Sea Salt.

For the Herb Dressing: 30g Parsley, 30g Garlic, 30g Lovage, 250g Good Quality Olive Oil, the Juice of Half a Lemon, 50g Honey, 70g Apple juice and 10g Sesame Oil.

For the Fermented Turnip Puree: 500g Fermented Turnip, Roughly Chopped, 50g Butter and 300g Whipping Cream.

For the Lovage Yoghurt: 300g Full Fat Yoghurt and 60g Lovage Oil.

For the Pickled Chillies: 2 Green Chillies, 50g Caster Sugar, 50g White Wine and 50g White Wine Vinegar.

See recipes by Tommy in his book titled: Roots: Farm to Table Recipes from the Black Swan, a Restaurant in the English Countryside available from Amazon now.