Ingredients: 

40g Dried Shiitake mushrooms
40g plain flour
1 clove of roasted garlic pureed
5g fresh lemon thyme
salt & pepper
500g frozen peas
150ml vegetable stock
85g watercress
4 tbs olive oil
1 onion finely chopped
1 large tin (approx. 400g) cannelini beans
10g mint fresh
120g fresh shiitake mushrooms sliced
1 sprig of thyme
12 lamb cutlets
1 beaten egg

Method:

1. Blend the mushrooms in a food processor until fine.
2. Add flour, lemon thyme, garlic and seasoning to the mushrooms and mix well. (To roast the garlic, break bulb into cloves and place into a roasting tray with a little oil, roast for approx 10 mins in a medium oven. allow to cool and place into an air tight jar with a good olive oil)
3. Cook half of the peas in the vegetable stock for 5 mins, add watercress for final minute.
4. Meanwhile in a thick bottomed pan, heat 1 tablespoon of oil and fry the chopped onion until soft
5. Add the beans and the peas you have just cooked plus mint and season with salt & pepper.
6. Blend in a blender until smooth and keep warm on the side of the stove.
7. Heat 1 tbs of oil in a pan add sliced mushrooms, cover and cook gently for 3 mins.
8. Cook the rest of the peas in salted boiling water for 5 minutes, once cooked drain, add the peas to the mushrooms.
9. Season the lamb with salt and black pepper, dip the cutlets with the
   shiitake mushroom flour, dip the cutlets into the egg and then again in
   the shiitake flour.
10. Heat the rest of the oil and once hot place the seasoned cutlets into the pan and cook for 4-6 mins each side.
11. Once cooked remove from the pan and drain serve with the peas and mushrooms.