For the latest instalment in our series of monthly Warner Masterclass video guides, our highly-experienced head chef Kiran Selvarajan has provided step-by-step instructions on how to create a mouthwatering roast that will leave friends and family crying out for more!
In this month’s Masterclass guide, Kiran, who is in charge of the team over at Nidd Hall Hotel in Harrogate, North Yorkshire, demonstrates how to create a main course of slow roasted lamb belly, served on a bed of crushed marrowfat pea and mint, served alongside Provencal vegetables and aubergine puree.
This dish takes a bit of forward planning as the lamb needs to first be marinated overnight and once it has been slow roasted for three hours, refrigerated for at least four hours. Kiran will take you through the whole process though and once you’ve tasted the incredibly succulent lamb and seen how all the wonderful flavours of the vegetables come together for this dish, you’ll know where that extra bit of effort went!
Check out the video now over on our YouTube channel, where you’ll also find some other great Masterclass guides. Why not try out the strawberry panna cotta recipe from Gary Griffiths – our head chef at Bodelwyddan Castle Hotel in North Wales.
And if the Masterclass videos have caught your imagination, browse through the latest menus to find out what Kiran and his team are currently serving at The Terrace and The Rawson Restaurant at Nidd Hall Hotel.