Ingredients
2 slices of dried white bread  
1 garlic clove 
1 sprig of rosemary  
1 small sprig of thyme  
½ small bunch of parsley  
1 tbsp olive oil  
25g of Welsh Cheddar cheese, grated  
2 loins of Welsh lamb  
1 small cauliflower, cut into florets 
500ml milk 
50ml of double cream  
50g of Paris Brown mushrooms, thickly sliced  
50g of frozen peas, thawed  
50g of frozen broad beans, thawed and the outer thick skin removed  
10g of butter  
1 tsp of 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.  Bring the milk to the boil, reduce the heat to a simmer and cook for 15 minutes or so until the cauliflower is very tender. 

To make the crumb, put the bread, garlic and herbs in a blender and blitz until the herbs are finely chopped and the breadcrumbs green. Season with ¼ tsp of salt and a pinch of black pepper and add a tbsp of olive oil and the cheese and mix. Place on a baking tray and put to one side. 

Heat an ovenproof frying pan over a high heat and add a little oil to the pan. Season the lamb with ¼ tsp and put it in the pan until caramelised and golden, around 5 minutes. Repeat on each side until it is all golden.  Add a knob of butter to the pan and turn the loin in the butter.  Put the pan into the oven for around 8 minutes, a meat thermometer will read 60c when it is done. 

Place the crumbs in the oven cook for 10-15 minutes until going golden 

Meanwhile fry the mushrooms in 10g of butter of a high heat for a few minutes until cooked.  When the mushrooms are done add another 10g of butter, a tsp of water and ¼ tsp of salt, the peas and beans and warm through.

When the cauliflower is soft, drain and purée in a blender with the cream, ¼ tsp salt and a little pinch of white pepper until smooth, check the seasoning and adjust if necessary.  Put into a small saucepan and keep warm over a very low heat. 

Remove the lamb and rest for 5 minutes. 

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.