Lemon Curd, Damson Jam, Brown Butter Oats

Preparation info
  • Serves


    • Difficulty


Appears in
The Quality Chop House

By William Lander, Shaun Searley and Daniel Morgenthau

Published 2019

  • About

This is a staple on our set lunch menu, offering an abundance of flavour and requiring a fair bit of work, but not reliant on any very expensive ingredients. Damsons bring much-needed tartness so keep that in mind if swapping it out for another jam and make sure it’s not too sweet.


Lemon Curd

  • 4 free-range organic eggs
  • 180 g caster sugar
  • 100 ml</


Start by making the curd. Combine the eggs, sugar, lemon juice and butter in a large heatproof bowl and place over a saucepan of simmering water, making sure the base of the bowl doesn’t touch the water. Whisk the mixture until it reaches 78°C, then pass through a fine sieve. Cover the surface with a layer of cling film and chill overnight.

For the brown butter oats,