Ingredients
2 slices white bread, crusts removed  
1 garlic clove, minced
1 tsp dried mixed herbs 
½ small bunch of parsley  
1 tbsp olive oil  
25g Welsh cheddar cheese, grated  
2 loins Welsh lamb  
1 small cauliflower, cut into florets 
500ml milk 
50ml double cream  
50g small button mushrooms, thickly sliced  
50g frozen peas, thawed  
50g frozen broad beans, thawed and the outer thick skin removed  
3 tbsps butter  
1 tsp water  
Salt  
Freshly ground black pepper 
White pepper

Method
Preheat the oven to 180c.  

Put the cauliflower florets into small saucepan and just cover with the milk and bring to the boil. Once boiling, reduce the heat so it is simmering and cook for around 15 minutes or so until the cauliflower is very tender. 

To make the crumb, put the bread, garlic and herbs, a touch of salt and pepper in a blender and blitz until the herbs are finely chopped and the breadcrumbs green. Add a tbsp of olive oil and the cheese and mix. Put the crumbs on to an oven dish and place in the oven for around 10 minutes until going golden 

Heat an ovenproof frying pan over a high heat and add a little oil to the pan. Season the lamb with salt and put it into the hot pan and cook for around 5 minutes until caramelised and golden and then turn and repeat until all sides are done.  Add a tbsp of butter to the pan and turn the lamb over in the butter.  Put the pan into the oven for around 8 minutes, a meat thermometer will read 60c when it is done. 

When the cauliflower is soft, drain well and put into the oven for 5 minutes to remove the moisture.

Meanwhile, remove the lamb and rest. Then put the cauliflower into a small blender with the cream, a touch of salt and white pepper and blitz until smooth. Check the seasoning and adjust if necessary.  Put into a small saucepan and keep warm over a very low heat.

Meanwhile fry the mushrooms in 1 tbsp butter on a high heat for a few minutes until cooked.  When the mushrooms are done add another tbsp of butter, a tsp of water, a touch of salt, pepper and sugar along with the peas and beans. Cook for a few minutes until everything is hot.

Spoon the cauliflower around the edge of each plate in a circle and top with the vegetables.  Slice the lamb and put in the centre of the plate and the middle of the vegetables.  Top with the crumb and serve hot.