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cooked tomahawk with garlic curd and eggplant


  1. To start, slash the aubergine with a sharp knife into the flesh
  2. Rub with crushed garlic, drizzle 50ml olive oil, season with salt & pepper
  3. Bake upside down in oven tray for 40 minutes 180 oc until tender & caramelised (careful not to burn the garlic)
  4. Make a dressing with the remaining olive oil, vinegar, diced tomatoes & a few thyme leaves, salt & pepper
  5. For the tomahawk heat a griddle pan until smoking hot
  6. Place the lamb onto pan & grill for 3 to 4 minutes before turning & grilling reverse side for 2 to 3 minutes longer
  7. We're looking to serve the lamb nicely charred with a pink centre
  8. To assemble, place half an aubergine on each plate
  9. Wilt the wild garlic in the butter for 1 minute until the leaves have wilted then season with sea salt
  10. Scatter garlic around plate and place chops over aubergine
  11. Add a scoop of cheese to one side of plate and spoon tomato dressing all over