Name: Best End of Lamb with Basil and Turnip
Yield: Serves 4
Ingredients: 5 fl oz (150 ml) cream; 2 oz (50 g) butter; 4 chicken skins; Salt and pepper; 4 × 4 oz (125 g) pieces best end of lamb, boned and trimmed of fat; 1 large waxy potato; 1 small glass white wine; 2 oz (50 g) turnip trimmings; 10 fl oz (300 ml) veal stock; 1 egg white; 1 chicken breast; 1 lb (500 g) turnips; 1 oz (25 g) butter; 1 teaspoon chopped basil