Chef’s Recipe – Marcus Bennett, Bay Horse

In every issue of Tees Life, a guest chef will bring you the ingredients and method of cooking and serving a recommended dish.

To kick-off, Marcus Bennett from the Bay Horse in Hurworth tickles our taste buds with roast loin of lamb and braised neck of lamb served with Merguez sausage and macaroni in a courgette puree and Madeira jus, to serve four people…

Main Ingredients

2 x salted lamb necks on the bone

4 x 100g portions of lamb loin

4 x Merguez sausages

100g large macaroni

Courgette puree

Madeira jus

Carbonara sauce


Courgette Puree

Ingredients: 60g courgettes, 10g unsalted butter, 40g white chicken stock, 1g caster sugar, juice of ½ lemon, 5g grated parmesan cheese.

Method: Peel the courgettes and roughly chop them, then blanch the courgette skin in a large pan of salted boiling water on a rolling boil uncovered for two minutes and refresh in cold water. Chop the courgettes up and place in a pan with the butter and cover with a lid, cooking for 10 minutes. Add the chicken stock, caster sugar and lemon and cook until the courgettes are soft and the liquid has reduced, then leave to cool. Add the parmesan and courgette skin, blend to a fine puree, then pass through a fine sieve.

Madeira jus

Ingredients: 1 litre braising juices from lamb necks, 200ml Madeira, ½ carrot peeled and chopped, ½ onion peeled and sliced, 1/8 head garlic, ½ spring thyme, ½ stick celery chopped, 10g sugar, 10g mushrooms, 30ml red wine vinegar.

Method: Place all the vegetables in a pan and cook, browning slightly in a little butter until soft. Add red wine vinegar and bring to the boil, cook until most of the liquid has evaporated. Add Madeira and bring back to the boil and reduce by half. Add braising juices from the lamb necks. Reduce to a simmer until reduced by 2/3. Strain through a fine sieve and a further 10ml Madeira. Chill.


Ingredients: 2 x salted neck of lamb, 400g veal jus, 60ml olive oil, 30g carrot, 20g celery, 30g onion, 300ml white wine, 1/8 bunch rosemary, 8g salt, 4g white peppercorn, 20g sun blush tomatoes, 10g garlic.

Braised neck lamb method: Seal the seasoned lamb well all over in a hot pan and reserve. Add the roughly cut carrot, onion, celery and garlic. Roast until golden brown. Remove the excess oil and add tomato puree and rosemary. Cook for a further 3-4 minutes. Deglaze with white wine and reduce to a glaze. Add the veal jus, cover with greaseproof paper and a lid. Bring to the boil and cook in a medium oven for approximately five hours until completely tender. Remove and cover. Pass the cooking liquid through a fine chinois into a clean pan and reduce to coasting consistency. Adjust seasoning and reserve. Remove the neck fillets from the bone and wrap in cling film into sausage shape.

Lamb loin: Place the 4 x 100g portions of lamb loin in a hot pan of oil skin-side down, sprinkle with salt and pepper and cook for five minutes to render the skin down. Brown it on all sides then place in a pre-heated oven to 200°C for seven minutes, remove and leave to rest for five minutes.

Now slice the braised neck of lamb into four pieces and place in a separate pan, place in the 200°C oven for two minutes. Remove, place the Merguez sausages in the pan to brown, add 100g of large macaroni and toss with the carbonara sauce. Add your two courgettes (peeled into 12 dice-sized pieces) and brown.

Plate up…

Place a blob of courgette puree into the centre of the plate, swipe a knife across it and place a small amount of spinach over the puree, before placing the neck of lamb on the spinach. Scatter the courgettes, macaroni and Merguez sausages around. To one side, carve the loin lamb pieces into two, drizzle with Madeira jus before place next to the spinach and lamb neck.