Lamb rump and faggot, three-cornered leek, beach vegetables and gutweed potatoes

Marinade the lamb rumps for 24 hours in olive oil with lightly crushed garlic cloves, thyme and rosemary

To prepare the gutweed butter for the potatoes, clean the gutweed of any grit and wash in plenty of cold water at least 3 times. Blanch for 1 minute in boiling salted water, refresh in iced water and squeeze out any excess liquid

Blitz the gutweed into the butter and lemon juice in a food processor until well incorporated and set the butter aside until needed

Pick and wash the beach vegetables, removing any dirt and brown stems

Boil the white chicken stock and blitz in the butter and a pinch of salt with a stick blender to emulsify. Reserve until needed - this will be used to cook the sea vegetables

For the faggots, mix all of the ingredients (except the caul fat, lamb stock, pomace oil and butter) together well. Lay out a sheet of cling film and lay a 15cm square of caul fat on top. Weigh out 4 x 100g balls of the faggot mix, put one ball on the caul fat and wrap. Wrap tightly in the cling film, repeat with the other faggots and place in the fridge for 20-30 minutes to set

Preheat the oven to 170˚C/gas mark 4

Once set, heat the pomace oil in a casserole dish. Brown the top of the faggots for a couple of minutes, then turn over and seal the bottoms before adding the butter and allowing to foam. Add the warm lamb stock to come 1/5 of the way up the faggots, cover with a tight-fitting lid and place in an oven for 25-30 minutes

After 15 minutes, baste the faggots and add a little more stock if needed. Once cooked, remove from the oven to rest in the casserole dish

While the faggots are cooking, cook the rumps. Heat the pomace oil and butter in a frying pan and season the rumps with salt. Place the rumps fat-side down in the pan. Slowly render the fat and caramelise to a deep golden brown, turning regularly and basting for 8-10 minutes

Position a trivet of rosemary in the pan under the rumps and place in the oven alongside the faggots for another 8-10 minutes. Remove and rest (the rumps should be cooked to medium)

Wash the potatoes and cut into slices. Place in a pan with 75g of gutweed butter and enough water to come 1/3 of the way up the potatoes. Season with a little salt, cover with a cartouche and simmer for 5-10 minutes until the water has almost evaporated and you have a creamy emulsification of the seaweed butter. Once cooked, leave in the warm butter until ready to serve

Bring the reserved chicken stock and butter emulsion to a gentle boil and cook the beach vegetables for 2-3 minutes until tender

To cook the three-cornered leeks, heat a frying pan with the butter to beurre noisette and stir-fry the three-cornered leeks for a matter of seconds, deglazing with a spoonful of chicken stock. Drain to serve

Spoon a little of the emulsified gutweed butter onto the plates and then arrange the lamb, potatoes and beach vegetables on top. Place the faggot to the side and spoon over some cooking juices

Warm through the rumps and faggots just prior to serving. Carve the rumps and season with a little Maldon salt