Miso lamb cutlets with sesame green beans

For the lamb cutlets: rough cut the shallot and put in food processor with the handful of fresh coriander – hold a few stalks back for the beans – and blitz to a paste.

Add the barley miso, ginger juice and mirin and blitz again. Pour over lamb cutlets and leave to marinate for 1 hour.

For the green beans: meanwhile, top and tail the green beans and blanch for 2-3 minutes in boiling salted water. Remove and plunge them into iced water for a few seconds and drain. In a dry pan, toast the sesame seeds.

Heat a griddle pan and cook cutlets for 2 ½ mins per side, then leave to rest. Drain beans and toss with sesame seeds and the remaining coriander stalks.