Ingredients

• 220ml/8fl oz white wine vinegar
• 2 tsp sugar
• 2 tsp salt
• 1 bunch baby turnips
• thinly sliced
• ½ butternut squash
• chopped
• 1 shallot
• thinly sliced
• 2 red chillies
• roughly chopped
• 3 plum tomatoes
• roughly chopped
• 8 lime leaves
• 2 lemongrass stalks
• tough outer leaves removed
• finely chopped
• 25g/1oz fresh root ginger
• roughly chopped
• 2 garlic cloves
• left whole
• 2 small shallots
• roughly chopped
• 4 tbsp Thai fish sauce
• 3 tbsp sesame oil
• 50ml/2fl oz dark soy sauce
• 2 tbsp clear honey
• 3 limes
• juice and zest
• 150g/5½oz caster sugar
• 2 whole lamb loins
• trimmed
• 2 tbsp oil
• salt and freshly ground black pepper
• 150g/5½oz cashew nuts
• toasted
• 25g/1oz mitzuna leaves
• 50g/1¾oz baby spinach
• 1 bunch fresh mint
• leaves removed

Directions

• For the pickled vegetables
• place the white wine vinegar
• sugar and salt
• and 110ml/3½fl oz water in a small saucepan. Heat until the sugar and salt have dissolved.
• Put the vegetables in a bowl and pour over the pickling liquor. Set aside for 10 minutes then drain.
• For the chilli dressing
• blend all the ingredients
• except the caster sugar
• to a smooth purée in a food processor.
• Heat the sugar in a heavy-based saucepan over a low heat until it forms a golden-brown caramel (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.). Do not stir. Keep an eye on it so that it doesn’t burn.
• Pour in the puréed chilli jam mixture and stir well. Bring the mixture to the boil
• then reduce the heat and simmer for 4-5 minutes
• or until sticky and jam-like. Remove from the heat and set aside to cool slightly.
• For the fillet of lamb
• preheat the oven 200C/400F/Gas 6.
• Heat a large oven-proof frying pan and add the oil. Once hot
• add the lamb
• season with salt and pepper and cook until coloured on all sides. Transfer to the oven for 10 minutes (or longer if you prefer your meat well-cooked).
• Remove from the oven when cooked and allow to rest for five minutes. Cut into strips.
• To serve mix the nuts
• leaves and herbs in a large bowl and add the lamb and pickles. Dress the salad with the chilli dressing.