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Serves 4

Ingredients:

25g/1oz butter

1 medium chopped onion

2 cored and chopped lamb kidneys

100g/4oz thinly sliced mushrooms

1 tablespoon chopped parsley

.5 teaspoon dried tarragon

salt & freshly ground black pepper

3 tablespoons wine or stock

2 tablespoons oil

4 (175g/6oz) lamb chump chops

1 (368g/13oz) packet defrosted frozen puff pastry

beaten egg to glaze

Method:

1. Melt the butter in a saucepan and cook the onion for 5 minutes. Add the kidney and cook for 2-3 minutes. Stir in the mushrooms, parsley, tarragon, seasoning and wine or stock. Cook for 2-3 minutes and leave to cool.
2. Meanwhile heat the oil in a frying pan and cook the chops for 3 minutes on each side. Allow to cool slightly.
3. Divide the pastry into four portions and roll out each to make a square large enough to enclose the chops. Spoon a little of the kidney mixture on each square, top with a chop and the remaining kidney mixture. Dampen the edges with water and fold over to enclose the chops. Seal well and trim. Reserve any trimmings to decorate. Glaze with beaten egg.
4. Place on a dampened baking tray and bake in a hot oven (220C, 425F, Gas Mark 7) for 25 minutes. Garnish with parsley and serve with seasonal vegetables.

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Ingredients:

4 large lamb cutlets

salt & pepper

15 g (.5 oz) butter

75 g (3 oz) mushrooms finely chopped

125 g (4 oz) chicken livers finely chopped

1 clove garlic crushed

1 tablespoon red wine

1 tablespoon chopped parsley

.25 teaspoon mixed dried herbs

1x368 g (13 oz) packet frozen puff pastry thawed

1 egg beaten

Method:

1. Season the lamb cutlets with salt & pepper. Cook under a preheated grill for 10 to 12 minutes until golden. Drain on kitchen paper; allow to cool.
2. Melt the butter in a pan, add the mushrooms, livers, garlic, wine, herbs, and salt & pepper to taste. Cook for 10 minutes, then increase the heat until the liquid has evaporated. Cool.
3. Roll out the pastry and cut into 15 cm (6 inch) squares. Place a little mushroom mixture in the middle of each square, place a cutlet on top and spread with the remaining mixture. Brush the pastry edges with egg, then wrap around each cutlet. Press the edges together to seal. Place on a baking sheet and brush with egg.
4. Bake in a preheated hot oven, 220 C (425 F), Gas Mark 7, for 15 to 20 minutes until golden. Serve immediately, garnished with mushrooms and rosemary.