Ingredients:

• ½ chicken breast
• 1 egg white
• 100ml/3 ½ fl oz double cream
• 4 lamb cutlets
• 50g/1 ¾ oz caul fat (available from all good butchers)
• Salt and pepper
• Extra virgin olive oil
• 2 sprigs of fresh thyme
• 5 cloves garlic unpeeled

1. Pre-heat the oven to 180 oC/350 oF/gas4. Place the chicken breast, egg white and double cream into a blender and blitz until they form a smooth consistency –this is your mousse.

2. Remove any fat from the lamb cutlets and scrape the bone clean of fat or meat. Put the cutlets on a flat surface. Put half a tablespoon of Roquefort cheese on the mousse. Put a sage leaf on top of the cheese and wrap tightly in a piece of caul fat. Lightly season. Repeat the above for each cutlet.

3. Heat some oil in a frying pan and seal each cutlet on its flesh side, not the mousse side. Place all the cutlets into an oven proof pan with a little oil, thyme and garlic cloves. Bake in the oven for about 12 minutes. Remove from the oven and place the cutlets under a grill, soufflé side up and grill until the soufflé is golden brown.

4. Place the cutlets on each plate and dress with the remaining lamb jus from the pan.