{"id":141587,"date":"2021-01-29T22:17:10","date_gmt":"2021-01-29T21:17:10","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=141587"},"modified":"2021-01-30T21:36:00","modified_gmt":"2021-01-30T20:36:00","slug":"matt-tebbutt-lamb-shoulder-pie-with-a-carrot-fennel-and-mustard-salad-recipe-on-saturday-kitchen","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/141587\/matt-tebbutt-lamb-shoulder-pie-with-a-carrot-fennel-and-mustard-salad-recipe-on-saturday-kitchen\/","title":{"rendered":"Matt Tebbutt lamb shoulder pie with a carrot, fennel and mustard salad recipe on Saturday Kitchen"},"content":{"rendered":"

Matt Tebbutt lamb shoulder pie with a carrot, fennel and mustard salad on Saturday Kitchen.<\/p>\n

The ingredients for the pie filling are: 1 x shoulder of lamb on the bone (about 2.25kg), 2 onions, quartered, 3 sticks celery, cut into small batons, 2 carrots, roughly chopped, 2 tbsp tomato puree, 2 tbsp balsamic vinegar, 250ml red wine, 2 bay leaves, 1 stick rosemary, 10 garlic cloves, peeled and left whole, 500ml lamb stock, salt and freshly ground black pepper.<\/p>\n

For the pastry: 520g butter, diced and chilled, 10g fine salt, 380g plain flour, plus extra for dusting and 1 free-range egg, beaten.<\/p>\n

For the carrot, fennel and mustard salad: \u00bd fennel bulb, shredded, 2 carrots, shredded, \u00bc celeriac, shredded, 1 sprig tarragon, leaves finely chopped, 1 tbsp wholegrain mustard, 1 tbsp Dijon mustard, 1 tbsp olive oil and 2 tsp cider vinegar.<\/p>\n

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