Tante Marie Culinary Academy was founded by the acclaimed cookery writer, Iris Syrett, in 1954 in Woking. The school is named after Ann-Marie Taride the author of the 1925 French culinary bible, ‘La Varitable Cuisine de Famille.’ Tante Marie was her pseudonym.
4 boneless rumps of lamb
15 cloves garlic, peeled but left whole
15 baby shallots, peeled
1 small carrot, roughly chopped
1 small onion, roughly chopped
1 head fennel, cut in quarters
300ml vegetable stock
25g parsley leaves, blanched
4tbsp double cream
750g new potatoes
15 small black olives
150ml rich lamb stock infused with 2-3 sprigs rosemary or 5g dried lavender
salt and black pepper
Garnish: rosemary or lavender sprigs
- Pre-heat the oven to gas mark 5, 190ºC. Melt 25g of the butter in a small ovenproof casserole, add the carrot and onion and stir over the heat for 3-4 minutes. Place the fennel on the top and pour over the vegetable stock. Season and cover with greaseproof paper and the lid of the pan. Cook in the oven for 15 minutes or until just tender.
- Melt 40g of the butter in an ovenproof pan. Add the lamb and brown well on all sides. Stir in the whole garlic cloves and shallots. Place in the oven and roast for 10-20 minutes, depending upon taste. Season well, cover and leave to stand for 5 minutes.
- Place the parsley in a liquidiser with the cream and purée until smooth.
- Boil or steam the potatoes until tender and remove the skins, crush with a fork and stir in the parsley purée.
- To serve: carve the lamb and arrange on a bed of potatoes. Place a piece of well-drained fennel to one side and garnish with the shallots, garlic cloves and olives.
- Place the lamb jus in a pan with any pan juices from cooking the lamb. Heat through, taste and adjust the seasoning. Spoon a little over the lamb and serve the remainder separately. Garnish with lavender or rosemary sprigs.
Recipe by kind courtesy of the Tante Marie Culinary Academy
About Tante Marie
Tante Marie Culinary Academy is the UK’s first independent culinary training establishment. Having recently moved to newly-acquired, state-of-the-art premises in Woking Town Centre, the school offers the internationally acclaimed Cordon Bleu Diploma as well as culinary training to meet lifestyle aspirations, courses to prepare students for gap year employment and training for school leavers. The school was proud to be voted Best Cookery School at the Food & Travel Readers’ Choice Awards 2015.
Integrated into the academy’s premises is the award-winning Restaurant at Tante Marie where graduates of the Cordon Bleu Diploma showcase their skills whilst undertaking a paid apprenticeship and where members of the public can experience the very best of Tante Marie’s culinary excellence in a relaxed, informal environment.