Minced Lamb With Thyme Flowers

450 g/1 lb minced lean lamb
1 egg white
1 tablespoon redcurrant jelly
1/2 teaspoon fresh thyme flowers (if available)
and leaves from .sprigs of thyme
2 cloves garlic, peeled and crushed
4 spring onions, trimmed and finely chopped
1 teaspoon cornflour
salt
freshly ground black pepper
300 ml/1/2 pint lamb or beef stock
sprigs of thyme
8 baby carrots, scraped
8 baby turnips, peeled
50 g/2 oz mangetout, topped and tailed
8 radishes, tailed
sprigs of flowering thyme or flat-leaf parsley, to
garnish

Blend the lamb in a blender or food processor for a few seconds. Slowly add the egg white, redcurrant jelly and thyme flowers and leaves. Process for a few more seconds until they are fully incorporated into the meat. Mix in the garlic, spring onion and cornflour; season well with salt and pepper. Dust your hands with cornflour and form the mixture into 3.5 cm/11/2 inch balls. Bring the stock to the boil in a saucepan. Place the meatballs, thyme sprigs and vegetables in a steamer.

Cover with a tight-fitting lid and steam over the boiling stock for 10 minutes.

Arrange the food on 4 warmed plates and keep warm. Boil the stock to reduce until syrupy. Pour over the meatballs and vegetables. Garnish with flowering thyme or flat-leaf parsley.

SERVES 4