Tom Kerridge mutton chops with gribiche sauce recipe on Food and Drink

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.