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As the days grow shorter and a hint of autumn's embrace gathers pace there's a clamour for hearty ingredients that warm both the body and soul.

This Roast Mutton Chops with Celeriac & Plums, by Gill Meller is both comforting and simple to make with some delicious autumnal ingredients.

This recipe celebrates the earthy richness of celeriac and the sweet and tartness of plums, all nestled alongside succulent mutton chops. It's a symphony of flavours that will make your tastebuds dance. Simply delightful.

This recipe was made using our Cull Yaw mutton. Reared for at least 7 years, our mutton has an incredibly rich and deep flavour. Their time spent foraging in ancient woodlands and rich herbal leys contributes to a wonderful layer of fat that enhances the taste.

Ingredients

2-4

Mutton chops
1/2

A medium celeriac, peeled and cut into 1 – 2 cm cubes
6

Plums halved and stoned
1

Garlic bulb, halved around its middle
1

Star anise (optional)
A handful

Herbs, we like oregano, thyme and rosemary
1 tablespoon

Olive oil
A pinch

Sea salt
A pinch

Freshly ground black pepper

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Method

Preheat the oven to 220°C 200°C fan
Scatter the cubes of celeriac into a large roasting tray. Trickle over the olive oil and season lightly with salt and pepper. Place the tray in the middle of the hot oven and cook for 10 minutes. Meanwhile, season the Mutton chops with salt and pepper.
Take the celeriac out of the oven and nestle the chops down amongst it all. Tuck the plum halves in here and there, and place the garlic halves in too. Tear over the herbs (you needn’t be fussy here, just leave them on the stem if you like). If you are using star anise, chuck that in also.
Return the tray to the oven and roast for another 8 – 10 minutes. At this point, turn the chops over and settle them back down into the dish, muddling up the plums and celeriac a bit, so everything cooks evenly.
Give the chops and plums another 6 – 8 minutes in the oven then take the tray out and let everything rest and settle for 5 minutes before serving.