Galton Blackiston served up a tasty lamb cutlets with chicken and herb mousse and a delicious sauce Choron on Saturday Kitchen.

Galton says: “Welcome the spring with a fresh and impressive lamb dish flavoured with lots of fresh herbs.”

The ingredients for the lamb cutlets are: 350g skinless chicken breast, roughly chopped, 1 egg white, 425ml double cream, 1 tbsp each roughly chopped fresh chives, tarragon, parsley and mint, 5 French-trimmed lamb chops, all visible fat removed, 200g pig’s caul, good splash rapeseed oil, for cooking, knob butter, for cooking, sea salt and freshly ground white pepper.

For the mint jelly: 4 large or 8 small gelatine leaves, 75g caster sugar, 425ml apple juice, 150ml cider vinegar, 1 large shallot, finely chopped and small bunch fresh mint, finely chopped.

For the sauce Choron: 3 egg yolks, 2 tsp caster sugar, 1 tsp lemon juice, 1 tbsp dry white wine, 1 tbsp white wine vinegar, 1 shallot, thinly sliced, 175g salted butter, 3 tomatoes skinned, deseeded and finely diced and 2 tbsp chopped tarragon.