19.05.08: Lamb steaks with mash, peas, mangetout and shiitake gravy

Comfort food to kick off the week: lamb steaks marinated in a Mexi spice mix and topped with shiitakes cooked in the pan juices and finished with some white wine; Exquisa potatoes mashed up with marge and milk; plaincooked peas and mangetout; and a salad with the remaining halloumi cheese, new fresh bunched radishes, plum tomatoes and lotsa leaves.

SHE SAYS: It was a nice, hearty meal, but I agree with Him that the lamb was gristly and put me off a bit. What is it with lamb right now? Isn't it lamb season, shouldn't it be at its best? The potatoes lived up to the hint of luxury in their varietal name, and the double-pea dish made for a very pleasing, subtle-tasting green veg portion of the programme. The radishes were the real star, though: finally, a little heat to go with the earthy crunch!

HE SAYS: Apart from the lamb being a little too tender, after grilling for a few more minutes it turned out great, although lamb leg steaks are a little gristly, I find. Still, the meal was quintessential rustic French fare. The mash was yum and so were the peas, covered with a little white wine gravy, mmmm... gorgeous!