Sliced lamb, blue cheese and plums on toast: Neven's Christmas Menu


Preparation + cooking time: 15 mins

Serves 4

  •  400g lamb fillet, thinly sliced
  •  200g-250g plums, not too ripe 
  •  1 tbsp olive oil
  •  A knob of butter
  •  Salt and pepper
  •  1 pinch mixed spice 
  •  4 thick slices of sourdough bread
  •  200g blue cheese, crumbled
  •  25g rocket leaves


  1. Remove the stones from the plums and cut them into pieces.
  2.  Heat the oil and butter in a large frying pan.  Add the plums and lamb slices and cook over a high heat for approx. 5 minutes until the lamb is brown and the plums are soft. Season and sprinkle with a little mixed spice. 
  3.  Meanwhile, toast the slices of bread and crumble the blue cheese over the top.
  4.  Top with the lamb and plum mixture and garnish with rocket leaves.
  5.  Serve immediately with a green salad.

Tip: Don't put hot toast directly on a plate. The condensation that forms would make it soggy. First, place them on a rack or a clean cloth.