A superb dish to savour!

This month, we are offering a vegan meal, writes the omnivore known as Barrie Farnsworth.

Adrian Gagea at The Maynard in Grindleford.
Above: Adrian Gagea at The Maynard in Grindleford.

TOP CHEF Adrian Gagea, who trained under Raymond Blanc, and is now executive chef for Longbow Bars & Restaurants – based at The Maynard, Grindleford – offers a superb Recipe of the Month.

Adrian says: “One of the things I love so much about the Peak District is the fact that there is such an abundance of fresh, beautiful produce everywhere. I believe that we have some of the best farms and growers in the country. It is heaven on earth for a chef.”

• Adrian’s dish is a delicious spiced lamb dish with a potato terrine, broccoli puree and a fig sauce.

Longbow Bars & Restaurants Ltd is an independent hospitality business operating two venues: The Maynard, an award-winning wedding venue, bar, restaurant and hotel and The George at Hathersage, an historic bar, restaurant and boutique hotel. The Ashford Arms in Ashford-in-the-Water was acquired in August 2023 and is undergoing an estimated £1.6m refurbishment in collaboration with Heineken. 

Pistachio Dukka Spiced Lamb served with goat’s cheese heritage potato terrine, fig sauce and broccoli puree (GF)





  • 5g Maldon sea salt 

  • 3g chilli flakes

  • 15g fresh coriander 

  • 15g cumin seeds

  • 15g fennel seeds

  • 50g pistachios 

  • 100g dried figs 

  • 150g red onions 

  • 150ml red wine

  • 50ml white wine vinegar

  • 40g caster sugar 

  • 300g sweet potatoes

  • 300g purple potatoes

  • 300g Maris piper potatoes

  • 250g goat’s cheese

  • 2g sea salt

  • 1g black cracked pepper

  • 35g maple syrup 

  • 60g double cream

  • 800g broccoli

  • 2g salt.  50g butter 


  • Using a pestle and mortar, add all the ingredients and crush them until powder, the odd few bigger bits are okay.
    Keep in a sealed jar, it will last you a while.
    If you think you use this kind of mixed spices again, make a bigger batch!
  • Peel and finely dice the red onions.
    Dice the dried figs into half-a-centimetre cubes. 
    In a sauce pot, add all the ingredients and simmer until it is a glaze (20-30 min medium heat) If you want a smoother consistency, you can blend the sauce, or alternatively leave it chunky. Serve hot.
  • Peel the potatoes then, using a mandolin, thin slice the potatoes,
    keep them separately.
    In a large mixing bowl, add the goat’s cheese, double cream and maple syrup. Warm it up a bit in the microwave or on the stove in a little pot, as once warm it will make it easier to mix. Add salt and pepper to taste.
    Using a tray with some oil and baking paper, arrange the purple potatoes in layers on the tray; then  add the goat’s cheese mix every 3rd or 4th layer. Continue with the sweet potatoes, and then finish with the white potatoes. Bake in the oven at 170 C for 30-40 min until is cooked: use a skewer to check the potatoes are cooked
    Portion into 150g-170g per serving.
    This can be prepared in advance and reheated (8-10 min at 180C in the oven)
  • Cut the broccoli into florets. Add the broccoli to a pot with boiling water and boil until it's soft (4-6 min). Have a large bowl with ice water and cool down the broccoli. Using a blender, blend the broccoli with the melted butter, add a bit more butter if needed. Taste and correct the seasoning.

  • LAMB
  • Cooking Cannon: Add salt, pepper and a bit of oil.
    On a medium heat in a non-stick pan, add the cannon and sear on each side until golden. Roll the lamb in the dukka spice. Leave to rest for 4-5 min with a bit of butter.
  • Cooking Rump and Chops:
    Add salt, pepper and a bit of oil.
    On a medium to low heat in a non-stick pan, add the lamb fat side down and cook until it is golden; flip over and cook until it is golden, turn back on the fat side and cook in the oven for 8-9 min at 180C for lamb rump, and 5-6 min for the chops at 180C. 
    Roll the lamb in the dukka spice. Leave them to rest for 4-5 min, then ready to serve.