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For the stuffing. Melt the butter in a medium frying pan, add the onion, garlic and a generous pinch of salt and cook for 10-15 minutes until soft. Transfer to a large mixing bowl and mix in the sausage meat, finely chopped sage, marjoram and a good grind of black pepper. Fry a little spoonful in the pan to check for seasoning, adding more salt ...
Turn the heat down to 220C/200C/gas 7 then open the oven door and carefully remove the tin. Using a pair of tongs, carefully place the potatoes in the hot fat. Add the thyme and garlic and season with salt and pepper. Place the tin back in the centre of the oven and roast the potatoes for 40-50 minutes, carefully turning them every 15 minutes.
Method. Heat the oven to 160°C/140°C fan/gas 3. Put the onions in the bottom of a large deep-sided casserole or roasting tray if you don’t have a casserole big enough to fit the leg of lamb in. Sit the lamb on top of the onions. Blend together the garlic, rosemary, thyme, lemon zest, paprika, salt and olive oil to give a thick paste.
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Marcus Wareing's theatrical modern cuisine with British influence has hit gastronomic heights, winning Michelin stars, five AA rosettes, 8/10 in the Good Food Guide, the Rémy Martin XO 'Best Overall' Restaurant award and the Best Chef award from Harden's Guide.
Heat half of the butter in a large saucepan over medium-high heat. Add the chopped cauliflower stems and a third of the florets. Season well with salt and cook for around 15 minutes until a dark golden colour. Add the milk, mustard and Worcestershire sauce and blitz in a blender to make a smooth purée. Melt the remaining 50g of butter in a pan.
For the filling. Crumble the feta into a bowl, then add the 'nduja, mascarpone and oregano and mix to combine until it has the texture of smooth cream cheese. Transfer the filling to a piping bag fitted with a medium plain nozzle, if using. If you are using a disposable piping bag, just cut the tip, a nozzle isn't required.
