Rack of lamb with lamb sweetbread pie and gravy

Begin by poaching the sweetbreads. Place the sweetbreads in a pan with the white wine and top up with water until just covered. Bring to a simmer and cook for 3-4 minutes. The sweetbreads should be set but still soft to touch. Leave to cool in the cooking liquid

Once cool, pat the sweetbreads dry on kitchen paper then cut into 2cm pieces. Cut the morels to the same size

In a frying pan over a medium heat, fry the sweetbreads with the morels and shallots until lightly coloured. Season with salt and pepper then drain on kitchen towel to remove excess moisture. Leave to cool

Dice the chicken then blend in a food processor until smooth. With the blender running, slowly add the egg followed by the cream. Mix in the nutmeg, salt and pepper

Roll out the puff pastry to a thickness of 0.5cm then cut into 8cm rounds, you will need 8 in total

Stir the sweetbread mix into the chicken mousse. Place 1 heaped tablespoon of the mix onto the centre of 4 of the puff pastry rounds then moisten the edges and cover each with a second puff pastry circle. Refrigerate until needed

Preheat the oven to 180°C/gas mark 4

Heat a large frying pan over a high heat and season the racks of lamb with salt and pepper

Add the olive oil and the lamb. Sear until golden brown then transfer to the oven for 15 minutes

Bake the pies for 20 minutes at the same time as the lamb. The lamb will be ready 5 minutes earlier so will be able to rest for just the right amount of time while the pies finish cooking

Meanwhile, cook the peas in boiling water for a minute, then drain. Add to a blender (or use a stick blender) with the oil, stock and a couple of mint leaves, and blitz to form a purée (you may need more or less stock for the right consistency). Blanch the broad beans, drain and remove the outer casings. Toss through the pea purée to serve

Carve the racks into cutlets and serve three or four propped up against each tart with the pan juices as gravy, the broad beans and a few pea shoots