Lamb Chops and Truffle Mash

Bring a large pot of salted water to the boil. Finely chop the chives. Peel and chop the potatoes into small bite-sized pieces. Boil the potatoes for 15-20 min until tender. Once tender, drain and return to the same pan. Mash until smooth. Add the milk to achieve the desired consistency. Drizzle in the truffle oil to taste and season with the vegetable seasoning and black pepper. Mix in the chopped chives.

Peel and finely slice the shallots. Trim the kale, discarding the woody ends and chop in bite-sized pieces.

Pat dry the lamb chops and season with salt and pepper. Heat a large non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the lamb chops. Fry for 3-4 min each side, depending on your desired style. Halfway through cooking add a few sprigs of thyme, the garlic and half of the butter (reserving the rest for the sauce). Baste the chops, by spooning over some of the melted butter. Once cooked, remove the chops from the pan and set aside on a plate to rest until serving.

Meanwhile, return the unwashed steak pan to a medium heat with the remaining butter. Add the shallots and fry for 4-6 min until softened. Add the flour, mix well and cook for 1 min. Gradually whisk in the measured water, onion marmalade, Worcestershire sauce a few thyme sprigs and 0.5 stock cube. Cook for 3-4 min until thickened. Season generously with black pepper. Set aside.

Meanwhile, heat a large non-stick frying pan over a medium-high heat. Dry toast the hazelnuts until golden. Once toasted, remove from the pan and roughly chop. Return the pan to a medium-high heat with a drizzle of oil. Once hot, add the kale and saute for 3-5 min until wilted and tender. Add the parmesan and sprinkle with the toasted hazelnuts. Toss to mix and serve immediately.

Divide the truffle mash and hazelnut kale between plates. Place on the lamb chops and pour over the shallot sauce.