Hokkaido puree, sheep’s curd & lamb

by Luke Mackay

An impressive-looking dish of creamy squash, tangy curd, roasted lamb loin and gently pickled onion


1 hokkaido or red kuri squash
Olive oil
150g salted butter
1 small red onion
100ml white wine vinegar
2 bay leaves
6 peppercorns
1 star anise
1kg lamb loin
A knob of butter
1 sprig of thyme
2 cloves of garlic, skin on
200g sheep’s curd


Cut the squash in half, drizzle with olive oil and season with salt and pepper. Roast for 45 mins at 180C and set aside to cool slightly. Remove the flesh from the skin and blitz in a food processor with the salted butter until smooth. Season to taste.

Thinly slice the red onion and place in a non-metallic bowl. Add the vinegar, bay, pepper and star anise to a pan and bring to the boil for 2-3 mins. Pour over the sliced onion and leave to cool.

Divide the lamb loin into 4 portions and season with salt and pepper. Cook in a heavy pan over a high heat for about 4 mins on each side. For the last 4 mins add the knob of butter, the thyme and the garlic. Set aside to rest.

To plate, add the puree and curd to a plate, then the lamb in thick slices. Dress with the pickled onions.

Recipe: Luke Mackay