Add the garam masala, cinnamon, blended spice, salt and a splash of water to the onions. Tip into a food processor with the biscuits and blitz to a thick paste. Serve the cooked steaks with the mash, cabbage and warmed sauce. Strain the pea combination right into a colander, reserving the milk liquid. Tip the pea mixture right into a blender and add about two thirds of the milk liquid, then blitz till easy, adding a splash of extra milk liquid if it looks too thick. If lumps remain, move through a fantastic sieve right into a bowl, pushing through with a ladle.

Dust with icing sugar and caramelise with a blow torch or under a sizzling grill. In a pan, heat enough vegetable oil to deep-fry. Fry the bombs to 190°C-210°C until risen and golden brown. Check the interior temperature of the lamb with a meat probe – it …