Rump of Lamb with fennel mash and a tomato and olive compote.

Even in a cool English Spring you might think yourself in the Mediterranean with this partnership of flavours.

Wines to go with this dish.

• The wine needs to be distinctive yet not over-power the lamb. but it must stand up tothe fennel.
• A Red Loire or something with Pinot Noir in the blend should do very well.

These are a few of Christine's other dishes...

• Smoked haddock creamy fisherman's pie
• Roasted split sirloin of beef with wild mushrooms
• Kiln smoked salmon with mango salsa