Winter warmer recipes with Tudor Park: Lamb rump steaks with vanilla mash

In the second part of our winter warmer recipe series, Alfonso Salvaggio, Executive Head Chef at Tudor Park Marriott Hotel & Country Club in Bearsted, Kent suggests a twist on mashed potato.

As well as a good knob of butter and a dash of cream, try adding vanilla seeds to make the perfect accompaniment to lamb steaks. It also works well with other rich meat such as duck breast.

Mashed potato keeps well in the fridge for up to three days and microwaves beautifully to heat through. Why not make a large batch at the beginning of the week for a quick dinner when you get in from work? Pan-fried, then roasted lamb steaks take under 15 minutes from start to finish – less than the time it will take to steam some broccoli or kale and zap the mash!

Ring the changes by adding other ingredients to mash. To accompany fish, try adding chopped spring onion, chives and a spoonful of crème fraiche, or basil, spring onion and a splash of olive oil. For a hearty mash to go with steaks or meat casseroles, stir in garlic and grainy mustard or fried onions.

Of course, if you would rather not be cooking at the end of a long week, then let Alfonso and his team do it for you. Until the end of November, Tudor Park is hosting a `Wine & Dine for £59’ event. A three-course meal for two people with a bottle of wine included. To book a table call 01622 734334. Follow the venue on Twitter @tudorPark, or find out more at marriottudorpark.co.uk

Lamb rump steaks with vanilla mash
4 lamb rump steaks
2 tbsp olive oil
500g Maris Piper potatoes
50g butter
2 tbsp single cream
2 tbsp milk
Seeds from one vanilla pod
Salt and pepper

Method:

• First, make the mash by peeling the potatoes and boiling in salted water until tender.
• Drain and place back in the saucepan with the butter and place a clean tea towel over the top to absorb the steam for a few minutes.
• Mash the potatoes with the cream and milk. Stir in the vanilla seeds, salt and pepper until evenly combined. Serve hot or cool, then refrigerate for up to three days.
• To cook the steaks, heat the oil in a large frying pan and sear the lamb steaks for a minute on each side, then place in a preheated oven at 160°C for 12 minutes for medium rare, 14 minutes medium, 16 minutes well done. Serve with the mash. Perfect with roasted vine tomatoes and kale.

Chef’s tip: You can speed up the cooking process further by searing the lamb steaks in the morning or the night before. Sear them in a frying pan for a minute on each side, cool, then refrigerate. Bring to room temperature before placing on a tray and cooking in the oven.