At the time of writing, Elliott Lidstone cooks at Box E in Bristol. We got to know each other via Twitter as I kept asking/nagging/harassing him into trying our product. He eventually caved in while he was head chef at the Empress in Hackney, and the results were brilliant. There is finesse, a lightness of touch, in Elliott’s cooking that marks him out, and you can see it in his contribution here.
About 600g kid loin
Splash of vegetable oil
Sea salt and freshly ground black pepper
For the anchovy dressing
1 shallot, finely chopped
50g tin of anchovies, drained and finely chopped
1tbs white wine vinegar
3tbs olive oil
For the cracked wheat
250g cracked wheat
1 leek, finely chopped
3 celery sticks, finely chopped
1 garlic clove, crushed
Splash of olive oil
150g mixed seeds (pumpkin and sunflower work well)
½ bunch of parsley, chopped
Preheat the oven to 200°C. For the anchovy dressing, mix the shallot and anchovies in a bowl with the vinegar and oil, ensuring that the anchovies are dispersed throughout. Set aside.
Put the cracked wheat in a large heat-proof bowl, pour over 500ml boiling water, cover and leave for 15 minutes.
Sweat the leek, celery and garlic in a pan with the oil until tender. Mix with the cracked wheat. Toast the seeds in a dry pan and add to the cracked wheat with the chopped parsley. Mix well and season to taste.
Cut the loin into four equal portions and seal in a hot pan with the oil until the outside is browned. Add the butter and, when it is melted and foaming, spoon it over the loin. Transfer to the oven and cook for four minutes. The loin is best served pink but needs to be rested well (for around 10 minutes) in a warm place.
Heap the cracked wheat onto four plates. Slice the loin thinly and place on top. Spoon over the anchovy dressing and serve.
Photography by Mike Lusmore