Tom Kerridge served up mutton chops with cabbage and gribiche sauce for his food revival on Food and Drink.

The ingredients for the mutton are: plain flour, for dusting, 4 free-range eggs, beaten, 150g Japanese panko breadcrumbs, crushed, 12 mutton chops, French-trimmed (ask your butcher to do this for you, and keep the mutton trimmings), vegetable oil, for frying, knob of unsalted butter, squeeze lemon juice, sea salt flakes, to taste, 2 onions, sliced and 1 pointed cabbage (such as hispi cabbage), root removed, leaves thinly sliced.

For the sauce gribiche: 1 duck egg, hard-boiled and grated, 1 tbsp Dijon mustard, 1 tbsp red wine vinegar, ½ tsp salt, 1 tsp sugar, 1 tsp English mustard powder, ¼ tsp smoked paprika, 100ml olive oil, 2 tbsp chopped cornichons, 2 tbsp fine capers, 1 tbsp chopped fresh flatleaf parsley and salt and freshly ground white pepper.