2 Dalachy Lamb neck fillets
1 whole beetroot, skin on and leaves kept
chicken stock for cooking
1 teaspoon creamed horseradish
heat oven to 220c / gas 7
For the beetroot
Cut off leaves leaving a little stalk on and set aside. Rub whole beetroot with olive oil, salt and pepper and wrap in tin foil. Place in hot oven and roast for 45 minutes to 1 hour, depending on size of beetroot until cooked, it should feel tender when a knife is inserted. Remove from oven, take out of foil and peel off the skin. Dice evenly and set aside. Keep the trim from the diced beetroot and place into a food processor with the horseradish, salt and pepper and blitz to a puree. Pass this through a sieve and set aside.
For the neck fillets
Season the fillets well with salt and pepper, rub thyme leaves into the meat. Heat a pan on high, add a splash of olive oil and sear to colour for 2 minutes on each side. Place in the hot oven for 2 to 3 minutes. Remove from pan and allow to rest for at least 4 to 5 minutes.
For the chicory
Heat a pan on high and remove outer leaves from chicory and cut in half. Add a splash of oil and a knob of butter to the pan and add the chicory halves and cook until they start to colour and caramelise. Add a small ladle of chicken stock, a few sprigs of thyme, and braise for a further 8 to 10 minutes until tender.
Heat a pan and wilt the beetroot leaves in a little butter and water then season. Remove from pan and pat dry. Deglaze the pan the lamb was cooked in by returning it to the heat, add a splash of sherry vinegar and a splash of red wine. Reduce this for a minute or so, then add half a ladle of chicken stock, a few sprigs of thyme and a knob of butter. Place the chicory on a warm plate, spoon the wilted leaves and stalks alongside, add a spoonful of beetroot puree, slice the lamb and place on top and finish with the gravy.