Although the Barnsley chops is synonymous lamb we think we can convert you to the Kid version!  This is a quick and easy supper.

Heat a heavy-based frying pan so it is fairly hot.
While the pan is warming bring a saucepan 3/4 full of water to the boil, don’t add salt at this stage. Pat dry the chops and season with salt and pepper. Place into the dry, hot pan and leave to brown and start cooking for 4 – 5 minutes. Turn over the chop and cook for a further 4 – 5 minutes until the chop is still soft to touch and medium rare. (1 minute more and the chop will be medium to well cooked.) Just before the chop is cooked, pop a knob of butter into the pan and spoon over the juices. Take the chop out of the pan and place onto a warm plate with the juices to rest for 7 minutes.

Pour the broad beans into the boiling water, bring back to a simmer and cook for 3 – 4 minutes depending on their size. Add the peas and cook for a further minute. Drain the beans and peas and run under cold water. Pour them back into the pan and add a good glug of olive oil, salt, pepper, spring onions, the zest and juice of 1/2 a lemon and crème fraîche. Using a potato masher, gently mash the mix so the beans and peas pop open. You don’t want a smooth paste but lots of chunks. Chop the mint and stir through the stir bean mix checking the seasoning. The chop should be well rested now. Spoon some of the smashed bread beans onto each plate with a chop and an extra wedge of lemon if you want.

Serves 4

4 chops, brought to room temperature
Knob of butter
600g broad beans in the pod
300g garden peas (fresh if possible)
A handful of flat leaf parsley
1 small bunch of mint leaves
2 spring onions, outer leaves removed and thinly sliced
zest of 1/2 a lemon and juice
1 Tablespoon of crème fraîche



Kid Shanks

Shanks – require cooking long and slow but well worth the wait the meat will simply fall off the bone