William Lander, Daniel Morgenthau, Shaun Searley

Lemon Curd, Damson Jam, Brown Butter Oats

Name: Lemon Curd, Damson Jam, Brown Butter Oats
Yield: Serves 6
Ingredients: 90 g butter; 30 g soft light brown sugar; 100 ml lemon juice (from about 3 lemons); 50 g damson jam; 80 g jumbo oats; 100 g tapioca flour; 180 g caster sugar; 30 g butter; 4 free-range organic eggs

Preparation info

Serves
6

Difficulty
Medium

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.

Ingredients

Lemon Curd

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

Dessert
Vegetarian

Method

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,