Name: Hogget Rump with Braised Courgettes & Green Olive Dressing
Cook time: 1 h
Total time: 1 h
Yield: 2
Ingredients: 2 x 250g Hogget Rump (Lamb Rump would also work well); 4 courgettes, washed and chopped into rounds about 2 cm thick; 5 cloves of garlic, peeled and lightly crushed; 1 unwaxed lemon; 1 tsp chilli flakes; extra virgin olive oil; 3 sprigs of fresh mint; 2 tbsp of ODYSEA organic green olives, pitted and roughly chopped; ½ a red chilli, seeds removed and finely diced; 4 sprigs of fresh oregano, leaves picked from the stalks and finely chopped; 1 handful of fresh parsley leaves, finely chopped; 1 small clove of garlic, finely grated; 1 tbsp finely diced red onion; 2 tbsp Moscatel vinegar; 5 tbsp extra virgin olive oil

Hogget Rump with Braised Courgettes & Green Olive Dressing

George Ryle

For 15 years, George worked in some of London’s most loved restaurants, including Padella and Primeur, and spent five years as Head Chef at the Garden Museum Café. He earned praise for his simple, thoughtful cooking, with dishes rooted in the classics and always respectful of the ingredients.

In 2021, George realised a long-held ambition with the release of his first cookbook, A Year in the Kitchen. It celebrates the annual cookery cycle, guiding readers through the British seasons, showcasing native produce and encouraging creativity year-round.

In 2022, George left London and returned to his native Yorkshire. His passion for seasonal cooking and respect for quality British ingredients have remained central to his work. Like his food, George is led by the seasons, open to new opportunities and always following his heart.