The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Lamb steak, parsnip bean mash & apple cider sauce
Lamb steak, parsnip bean mash & apple cider sauce
Prep in 10
High protein
1/3 daily fibre
New
5 plants
Serving size
Ingredients
- 80g cavolo nero (use half)
- 1 garlic clove
- 1 parsnip (use half)
- 1 tbsp apple cider vinegar (use half)
- 2 tsp pumpkin seeds (use half)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 chicken stock cube (use a quarter) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 240g butter beans (drained) (use half) (Dried Butter beans rehydrated, Water, Salt, Antioxidant: ascorbic acid)
- 1 lamb leg steak
- 1 apple (use a quarter)
- 1 shallot (use half)
Nutritional Information
Calories: 667
Protein: 44g
Carbs: 37g
Fat: 38g
Ingredients
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 2 garlic clove
- 1 tbsp apple cider vinegar
- 2 lamb leg steaks
- 1 apple (use half)
- 2 tsp pumpkin seeds
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 80g sliced cavolo nero
- 240g butter beans (drained) (Dried Butter beans rehydrated, Water, Salt, Antioxidant: ascorbic acid)
- 1 parsnip
- 1 shallot
Nutritional Information
Calories: 639
Protein: 43g
Carbs: 37g
Fat: 36g
Lamb steak, parsnip bean mash & apple cider sauce
Lamb steak, parsnip bean mash & apple cider sauce
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Cooking Instructions
- Boil a kettle. Peel the parsnips and cut into 2cm cubes. Core and dice the apple in 1cm cubes. Place in a saucepan, cover with boiling water and add a pinch of sea salt. Drain and rinse the beans and add them to the water. Simmer for 15 mins until softened, adding the 1/2 apple for the final 5 mins. Drain, stir through 1/2 the almond yoghurt and roughly mash with a potato masher. Season with sea salt and black pepper.
- Peel and finely dice the shallot. Peel and finely dice or crush the garlic. Heat a frying pan with 1/2 tsp oil on a medium-high heat. Season the lamb steaks with sea salt and black pepper then place in the pan. Cook for 3-4 mins on each side until golden brown, then remove the steaks from the pan and leave to rest on a plate.
- Heat the same pan used for the steak with another 1/2 tsp oil over a medium heat. Add the shallot and garlic and fry for 2-3 mins until softened. Add the vinegar, let it boil for 1 min, then add the stock and simmer for 4-5 mins until reduced by half.
- Remove the stalks from the cavolo nero and roughly chop the leaves. Stir 1/2 the almond yoghurt into the reduced sauce and add the cavolo nero. Simmer for another 1-2 mins until the cavolo nero has wilted slightly and the sauce thickens.
- Reheat the lamb in the sauce for 2 mins, then serve on plates alongside the parsnip mash. Garnish with pumpkin seeds.
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