Start by making the potato cakes, mix the grated potato, onion, parsley and seasoning together in a plastic mixing bowl and squeeze out excess moisture. Add a few knobs of butter and place the bowl into a microwave oven and cook slowly for 2-3 minutes.
Drain of any excess moisture again and spoon the mixture into a small plate ring or pastry cutter onto a greased baking tray, packing down gently with the back of the spoon. Lift the ring off the cake and repeat until the mixture is used (about 4 cakes).
Place the cakes into a hot oven (180°C, gas mark 6) and cook for about 10 minutes. Allow to cool. The cakes can be stored for up to 3 days in a sealed container.
Next start by cooking the lamb, melt some butter with a little and olive oil in a large thick bottomed sautee pan until the butter starts to foam. Season the lamb fillets well and place into the pan, seal them and cook gently for about 5 minutes. Remove from pan and keep warm.
Add to the pan the onions, cherry plum tomatoes and sweat down gently. Add the garlic, mushrooms, parsley and continue to cook for about 1-2 minutes. (At this stage the potato cakes can be sauteed in a little olive or vegetable oil, turning carefully).
Draw the contents of the pan to one side and heat the vacant area, re-introduce the lamb fillets and flame with the Creme de Cassis (this will only work if the pan is hot due to the low alcohol content). Once the flames have subsided, remove the lamb and keep warm, allowing to relax. Add the stock to the pan and reduce quickly on a high heat. When the liquid has reduced a little, mix in the tomato puree and continue to reduce until a sauce consistency is reached.
Place onto a warm plate the potato cake and arrange the fillets on top. Spoon over the sauce and decorate with a little parsley, watercress and if you want to be flash, a quenelle of creamed potato mixed with a little walnut oil.
Try serving with carrots cooked in orange juice, chopped parsley, butter and brown sugar and some French beans that have been cooked then refreshed and finished with some butter and chopped garlic with a liberal sprinkling of black pepper.
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