Over the summer period I’ve been eating a lot more fish and salad especially using the hot coals of the barbecue.

It’s been very warm in the restaurant kitchen so cooking and eating outside has been a joy for me. As the daylight hours begin to shorten I’ve been thinking about Autumnal dishes that I am looking forward to cook.

Braised lamb shoulder is one of those long winter day dishes I enjoy after a brisk cold walk through Hampshire woodlands and will probably be a bit too heavy at this time of year. A breast of lamb slowly braised and then used as a stuffing for ravioli gives you that great lamb taste in a lighter package.

This recipe does take some time to put together but it’s worth the effort.

Ingredients serves 8 as a starter


  • Half breast lamb un-boned
  • 1 onion chopped
  • 1 carrot chopped
  • 125ml white wine
  • Sprig rosemary
  • Bay leaf
  • 5 cloves garlic
  • 300ml chicken stock
  • 1 celery stick finely chopped
  • 1 onion finely chopped
  • 2 cloves garlic finely chopped
  • Tablespoon bread crumbs 
  • Salt and pepper
  • Butter/oil


  • 2 eggs
  • 5 egg yolks
  • 300g “oo” flour
  • Pinch salt

Carrot sauce

  • 250ml carrot juice
  • 120ml olive oil
  • 15ml sherry vinegar 
  • Pinch xanthan gum


  1. Heat a large casserole dish add a knob of butter, olive oil and brown off the carrot and onions
  2. Add the wine, chicken stock, herbs and garlic and bring up to a simmer
  3. Put the lamb in the pot cover and cook in a preheated oven 150c gas 3  for 3 hours
  4. Strain off the stock and skim off the fat
  5. Pick the meat away from the bones and cut into small pieces discarding the vegetables.
  6. In a fresh pan heat some olive oil and add the celery, garlic and onion cook for 2 minutes and then add the lamb and strained stock
  7. Cook at a simmer until the liquid is nearly all reduced, turn off the heat and stir in the bread crumbs, taste and season
  8. Allow to cool and put in the fridge for an hour or overnight 
  9. Make the pasta dough by putting all the pasta ingredients into a food blender. Pulse until it just comes together. Knead for 3 to 5 minutes and then rest in cling film for 20 minutes
  10. Roll out the dough until you get to no.8 on the pasta machine 
  11. Lay out and spoon small amounts of the filling onto the dough on one side
  12. Fold the sheet over the filling and press and cut the ravioli out (you could now freeze the ravioli for up to 1 month
  13. For the sauce put the ingredients into a saucepan and bring it a simmer whilst whisking, season to taste
  14. Drop the ravioli into a large pan of salted boiling water for 5 minutes and then transfer to the sauce. Divide into bowls to serve.