Mark Goodier sits in with Mel C and Coleen Nolan

by Justin Woods of Castle Green Hotel, Kendal, Cumbria

Serves 4

Prep time: Less than 30 mins

Cooking time: 8 mins

Ingredients

12 lamb cutlets (Nigel used Easegill Head Farm lamb)

½ tsp ground coriander

½ tsp ground cumin

pinch of salt

dash olive oil

Salad

2 small carrots

1 cucumber

100g mange tout

100g cashew nuts

small handful coriander leaves (keep the stems for the dressing)

10 basil leaves

Nam Jim Dressing

1 clove garlic

1 bunch coriander – stems only

pinch sea salt

2 tbsp palm sugar

1 green bird’s eye chilli

3 tbsp lime juice

3 tbsp fish sauce

2 shallots, peeled and finely chopped

Method

For the Salad

Peel the carrots and cut into fine matchsticks.

Slice the cucumber in half lengthways, scrape out the seeds with a teaspoon, then cut into matchsticks.

Cut the mange tout into strips.

Roast the cashew nuts, then chop roughly.

Chop the coriander leaves and the basil leaves

For the Dressing

To make the dressing, pound the coriander stalks and roots with the garlic and the sea salt in a pestle and mortar until well crushed.

Add the green chilli, crush further.

Add the palm sugar, lime juice and fish sauce, combine well, then add the chopped shallots.

For the Lamb

Brush the lamb cutlets with olive oil, before dusting with the spices and salt.

Grill under a hot grill or on a grill plate for 3-4 minutes on each side depending on thickness. Allow to rest before serving

To serve – toss together the salad ingredients with the nam jim dressing, place in a large bowl and top with the grilled lamb cutlets.

Feel free to replace the lamb cutlets with some grilled tiger prawns or use some rice noodles to create a vegetarian version.