Blackcurrants are the edible berries of a shrub known as Ribes Nigrum – it has a 1cm diameter, is black in colour, has a calyx at the top and a glossy skin and it contains quite a few small seeds. The berries are often used in the kitchen for their astringent taste and because it adds and interesting dimension to food. The leaves are used in Russia to improve the taste and colour of Vodka and it’s stirred into cider to make a “Cider and Black”. They are also added to Guinness for that added something and many beer drinkers believe it improves the taste. The berry is very high in antioxidants

and vitamins, specially Vitamin C and it also contain several extremely rare nutrients like GLA (Gamma Linoleic Acid - a very rare Omega-6 essential fatty acid) and MAOI (Monoamine Oxidase Inhibitors) and is good for people with depression.

Ingredients

Per person

• 1 thick lamb chop
• 1 tbsp olive oil
• Sea salt and freshly ground black pepper

Blackcurrant sauce

• 100 g blackcurrants
• ½ shallot, diced
• 50ml dry white wine
• 30 ml good red wine

Couscous

• 100g couscous
• 1 orange, juice only
• 1 lemon, juice only
• 200ml vegetable stock

Method

• Rub the chops with oil and season with salt and freshly ground black pepper.
• Fry the the chop in a hot griddle pan for about for 5 minutes or until just cooked through.
• Heat the oil and cook the shallots for 1 or 2 minutes and then add the blackcurrants and the red and the white wine.
• Reduce the heat and cook for about 3 minutes.
• Pureé the sauce in a blender until quite smooth.
• Mix the couscous with lemon zest and orange juice in a bowl.
• Pour over the boiling stock and cover.
• Allow to stand for about 4 – 5 minutes.
• Fluff well with a fork before you serve it.
• Serve with the lamb and the couscous, drizzled with the blackcurrent sauce.