Hot cross buns!
Hot cross buns!
one a penny, two a penny,
Hot cross buns!
Fun fact for you – high street favourites M&S sell a WHOPPING 42 million hot cross buns a year.
While we think the best way to enjoy them is slathered in butter with a cup of builder’s tea (preferably wearing the comfiest socks you own) it’s clear we are a nation of bun lovers. In store you’ll find exciting new flavours such as savoury Cheese & Onion baked with Irish cheese and a scattering of juicy sultanas, Carrot Cake Hot Cross Buns stuffed with sweet cream cheese or Mini Chocolate Orange with choc chips! Of course you can count on M&S to have their Luxury Hot Cross Buns for all the traditionalists out there.
Taking it one step further, M&S have teamed up with Duck & Waffle’s ultra-talented Dan Doherty to bring us a fresh new recipe to try this Easter.
Hot Cross Bun Crusted Lamb Rack
2 Luxury Hot Cross Buns, blended into crumbs
60g unsalted butter, softened
50g Parmesan, finely grated
1 pack parsley, finely chopped
1 lemon, zest only
1 egg yolk
Pinch of salt
2 lamb racks, bone removed and trimmed of any fat
1 tbsp olive oil
Salt and pepper
500g celeriac, cut into rough chunks
350ml double cream
Generous pinch of salt
Anchovy and caper dressing
2 banana shallots finely chopped
3 tbsp olive oil
½ tin anchovies
2 tbsp capers
1 lemon juice only
50g white wine
Caper brine to taste
200g purple sprouting broccoli
First make the herb crust by mixing all ingredients together to form a dough. Roll this between sheets of greaseproof paper to 3mm thick. Transfer to the fridge so that it sets firm. Lightly brush the lamb with oil and season, in a hot pan quickly seal the outside of the meat so that a light caramelised coating has been achieved. Set aside the lamb and allow to cool before cutting the herb crust to size and laying on top of the lamb making it ready to roast. Any remaining crust can be frozen and kept for another time.
For the puree place all ingredients into a saucepan and gently bring to the boil. Simmer the celeriac until very soft, approx. 30 minutes, then drain reserving the cooking liquor. In a blender blitz the celeriac using the reserved cooking liquor to alter the consistency. Once very smooth keep warm and set aside.
To make the dressing place the chopped shallots and olive oil into a small saucepan and cook gently until the shallots are very soft and sweet. Add the anchovy, capers and lemon juice and continue to cook for 2 minutes. The anchovy should melt into the dressing, seasoning and adding a rich umami flavour.
In a small pan place the raisins and capers and add the wine and water. Bring to the boil then turn off and allow to sit in the hot liquid until cool. Drain the raisin and capers and blend using a little of the caper brine to correct the consistency, set aside for plating.
Cook the lamb in a preheated 200°c oven for 8 minutes. Allow to rest for at least 5 minutes before carving into thick slices. In a pan of salted boiling water cook the purple sprouting broccoli for 2 minutes then drain, while still hot dress with 3 big spoons of the caper dressing. For an added nod to the hot cross bun pipe the celeriac puree onto a dark plate in the shape of a large white cross. Arrange the slices of lamb to one side of the celeriac cross and garnish with the dressed broccoli. Finish with 2-3 small spoons of the raisin puree and serve.