Michael Wignall’s lamb with creamed kale and pumpkin

Try this Michelin-starred autumnal meal on Sunday instead of your usual roast

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The head chef of Great British & Irish Hotel Gidleigh Park, Michael Wignall shares his recipe for lamb with creamed kale and roasted pumpkin. Autumn at it’s best.

Ingredients

1 small crown prince pumpkin
A rack of lamb
500ml double cream
3 bay leaves
1 sprig thyme
1 garlic clove
1 head of kale

Method

The Lamb:

· Choose the best end of the lamb – one rack will serve 4

· Heat 20ml oil in a large pan

· Add the lamb and turn continuously until all the sides are of golden colour

· Add 30g unsalted butter to the pan and transfer all into a roasting dish

· Cook in a preheated oven 180°C for around 2-3 minutes

· Turn the lamb and cook for a further 1-2 minutes depending on the size

· Allow to rest for 10 minutes

Creamed Kale:

· Place the cream in a pan with the thyme, bay and garlic and bring to the boil

· Reduce by half

· Meanwhile, blanch the kale and refresh in cold water

· Place the kale on a dry tea-towel and squeeze out any excess water

· Now, finely slice the kale

· Pass the cream mix through a fine sieve onto the kale and season to taste

Roasted Pumpkin:

· Remove the skin from the pumpkin and cut into 2cm deep slabs

· Colour both sides to the slab in a pan of foaming butter

· Now place into an oven at 180°C and roast for 5 minutes

· Once roasted cook into 2cm cubes

Serve this recipe for dinner with friends or a cosy Sunday lunch.

Gidleigh’s food has always been as sensational as its accommodation, first under the renowned Michael Caines and now, since January 2016, two Michelin-starred Michael Wignall, previously of Pennyhill Park. Gidleigh’s remote location, seamless service, divine bedrooms and Michael’s cooking means that the hotel works equally as a spoiling rural retreat or a glamorous venue for a celebration.