2 tbsp olive oil
½ aubergine, chopped
½ fennel bulb, sliced
pinch chilli powder
pinch cayenne pepper
pinch ground mixed spice
55g/2oz mange tout, sliced
50ml/2fl oz white wine
½ radicchio, sliced
1 tbsp tomato purée
150g/5oz lamb leg steak
salt and freshly ground black pepper
1 tsp sesame seeds
Heat half the oil in a frying pan over a high heat and fry the aubergine and fennel for 2-3 minutes, or until golden-brown all over.
Add the spices, stir well, then add the tomato, mange tout and wine. Bring to a simmer, then stir in the radicchio and tomato purée. Cook for 4-5 minutes, or until the vegetables are tender.
Season the lamb with salt and freshly ground black pepper and rub with the oil. Heat a frying pan over a high heat and fry the lamb for 4-5 minutes on both sides, or until golden-brown and cooked to your liking.
To serve, spoon the aubergine stew into a serving dish. Slice the lamb into three and arrange on top of the stew. Garnish with sesame seeds and serve.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Guests in this edition are Billy Elliott stars Brad Wilson and James Lomas.