Seared Rump of Lamb & Celery – Film
Tom Kerridge of The Hand and Flowers Marlow. Cooking from Tom's Table
When you smell this (as Beth does!) you realise that this is the smell of holidays, sunshine and warm places. The best meat charring on a grill somewhere, sprinkled in local herbs and cooked black on the outside and pink in the middle. Served with celery it remains fresh and piquant, the heat of the chillies and mustard seeds chime with the crust on the lamb taking you to a small table somewhere by the sea with a glass of red in your hand and the smell of salt in the air.