Simple lamb chops with bubble and squeak cake

Method

1. In a bowl, mix together 25g butter, parsley and garlic. Season well and chill until needed.
2. Place the potatoes in a saucepan of cold salted water. Bring to the boil and simmer gently for 20 minutes, until tender. Drain well and mash with the remaining butter, then allow to cool completely.
3. Meanwhile, cook the Brussels sprouts in a pan of boiling water for 6-8 minutes, until tender. Drain and refresh under cold water. Roughly chop the sprouts and mix with the cold mashed potato. Check the seasoning.
4. Heat 3 tbsp olive oil in a frying pan and cook the lamb chops for 3-4 minutes each side, or until cooked to your liking.
5. Meanwhile, heat the remaining olive oil in a second frying pan and, when hot, add the bubble and squeak mixture, pressing down so it takes up the whole pan. Leave for a good 4-5 minutes, don’t be tempted to stir it, then gently turn it over (you will have to do this in sections) and press down to brown the other side.
6. Add the herb butter to the pan with the chops and allow to melt, then serve with the bubble and squeak.