Rack of Cornish lamb with braised shoulder, courgettes, morels and wild garlic

Preheat the oven to 160C/gas mark 3

Heat a casserole or other lidded, oven-proof pan and add the oil. Season the lamb shoulder with salt and pepper before browning on all sides. Remove to a plate and set aside. Add the shallots, carrot and 2 garlic cloves to the pan. Make incisions in the lamb, and fill with the remaining garlic and rosemary

Return the lamb shoulder to the casserole, add the bay leaf and peppercorns, and cover with the stock. Cover with tin foil and place the lid on the pan, then cook for 3–4 hours until the meat comes away from the bone. Add the onion half for the last 30 minutes of cooking

Remove the onion half from the pan and set aside separately for the presentation later. Once cool enough to handle, pull and dice the lamb meat. Strain the remaining stock then reduce by half over a medium heat

To make the lamb sauce, heat a heavy-based pan on a low heat and add the diced lamb trim. Continue to cook on la ow heat to render the fat, then pass through a sieve. Reserve the fat for later 

Return the pan to the heat and add the vegetable oil. Sweat the sliced carrots, shallots, garlic over a medium heat until softened, then add the tomatoes and red wine vinegar and cook to reduce. Add the lamb and cover with the lamb stock. Bring to simmer and cook for 25 minutes, then pass through a fine sieve. Wash the sieve, then line with a sheet of muslin cloth. Work the sieved liquid through the cloth, place in a pan and reduce to a sauce consistency. Once cool, place in the fridge

Heat a heavy based pan over medium-low heat and add the olive oil. Sweat the shallots with a pinch of salt for ten minutes, then add the garlic and cook for a few more minutes before adding the raisins, chilli flakes and capers. Turn up the heat to high, then add the vinegar and cook until reduced. Add the chopped tomatoes, rosemary, orange zest and lamb sauce. Add the cold, diced lamb and cook gently until the sauce is reduced. Add the biber chilli, season with salt and pepper and set aside  

To make the wild garlic purée, blanch the baby spinach for 30 seconds in lightly-salted boiling water, then drain and refresh in cold water before squeezing out any excess using your hands. Follow the same process for the wild garlic, blanching for 90 seconds instead

Heat a frying pan over a medium heat and add the olive oil. Cook the shallot and garlic with a pinch of salt for a few minutes, until softened. Set aside to cool. Place the wild garlic, spinach and shallot mixture into a blender and blitz until super smooth. Add a few tablespoons of water, then pass through a fine sieve into a bowl set over iced water. Taste and season as needed, then refrigerate

For the mint gel, place the water, vinegar and sugar in a pan and bring to a light boil. Remove from the heat as soon as it comes to the boil, add the mint leaves and leave to cool completely. Return to the heat and add the agar agar, whisking until the mixture reaches a boil - then remove from the heat. Transfer into a container and leave to set in the fridge. Once set, blend until smooth

To cook the lamb rack and begin to serve the dish, preheat the oven to 190C/gas mark 5. Season the lamb evenly with fine sea salt. Heat the olive oil in a frying pan and sear the lamb all over, then lower the heat and leave fat-side down, rendering the fat well. Place the pan in the oven for 8–10 minutes then remove and place in a saucepan with the herbs

To make the spring vegetable emulsion, blanch the peas for 1 minute in salted water and cool in iced water. Repeat with the broad beans. Remove the stalks from the morels, then gently wash in warm water and let them soak before transferring to cold water. Continue washing until they are clean and the water is clear. Leave them standing on a tray to dry

Cook the morels in a pan with a knob of the butter and season with salt and pepper. Once cooked, add the rest of the butter, the rest of the ingredients and a splash of vegetable stock. Once ready, add a few drops of lemon juice and the adjust seasoning

Carefully use the blow torch to set fire to the herbs and place a lid on to capture the smoke. Leave the lamb to rest while you finish the other elements

Place the braised lamb shoulder in a pan to warm through. Take the reserved white onion and pull the layers apart. On a small baking tray, place a tablespoon of the ragù and place a leaf of onion on top, roll over so it resembles the shape of a shallot. Lower the oven temperature to 140°, place tin foil over the tray and leave to warm in the oven

Warm the wild garlic purée through in a saucepan, then place in a bottle. Place the mint gel in a bottle (at room temperature.) Warm the emulsion in a small pan and in another, start heating the lamb sauce up. Put 8 plates in the oven to warm up and turn the oven off

Remove the plates and dress with the purée and mint gel. Drain the emulsion and scatter the spring vegetables around the plate. Slice the lamb and transfer to the plates, finish with a sprinkle of Maldon salt and place the onion beside the lamb. Dress the plate with the wild garlic flowers and leaves, then finish with sauce