4 fillets of native Shetland lamb, fat attached
4 kidneys, fat attached
1 large handful of wild mushrooms (cep, chanterelle, hedgehog)
½ a pumpkin
strips of cabbage
Sea salt and black pepper
50ml rapeseed oil
Peel the pumpkin and cut into large dice. Place on a tray and drizzle with rapeseed oil. Season with salt and pepper and roast in a hot oven (180˚C) for 30-40 minutes.
On a hob, heat a frying pan and a little oil. Fry the fillets and kidneys for about 5 minutes, ensuring they are well seasoned with salt and pepper during that time. Set to one side.
In a clean frying pan, fry off the mushrooms in a little oil and season with salt and pepper.
In a pot with a small amount of boiling water, place the strips of cabbage and season with salt. Cook until just tender.
Arrange the pumpkin on a plate and slice the fillets and arrange around the pumpkin with the kidney. Scatter the mushrooms and drape the cabbage strips.