Durslade Farm lamb, tomato fondue and black olive oil

Grate the potatoes and rinse them thoroughly with cold water. Once washed, drain them well

Salt the potatoes, then set aside for 10 minutes

Once salted, squeeze any moisture out of the potatoes using muslin

Mix the drained, salted potatoes with the clarified butter

Vacuum pack the potatoes, and then roll out the rosti with a rolling pin until evenly flat

Steam at 100°C in a steam oven for 20 minutes

Once cooked, top the steamed rosti with a tray, and weigh down the tray with something heavy (like cans). Press in the fridge overnight

Dehydrate the black olives in a dehydrator at 70°C for 12 hours or until completely dry and crisp. Once dried, blend in a high powdered blender with the oil until completely smooth

Transfer to a bowl and infuse for 6 hours. Once infused, strain out the solids through muslin cloth, and then store in the fridge until needed

Blend all the ingredients for the basil oil in a Thermomix at 75°C for 10 minutes. Once blended the oil should be hot and ‘split’

Strain the oil through muslin, then store in the fridge until needed

Preheat the oven to 180°C

Roast the lamb bones and trim in a large, ovenproof pan until they are well browned but not burnt. Remove any excess lamb fat

Transfer to the hob and place over medium heat. Add in the mirepoix and garlic and cook until browned, about 10 minutes

Add in the fennel seeds and tomato purée and cook out for a few minutes, then deglaze the pan with white wine and reduce by two thirds

Add in the stocks and bring to the boil. Add in the thyme, then simmer for 40 minutes

After 40 minutes, turn up the heat and reduce the sauce by a third. Make sure to skim the sauce regularly, removing all scum and impurities

Strain the sauce through a fine mesh strainer, then check the seasoning and finish with vinegar

Sweat the shallots and thyme in the olive oil until the shallots are translucent, about 5 minutes

Add the garlic and continue cooking for a further 2 minutes

Add and cook out the tomato purée for a few minutes, then deglaze with a splash of chardonnay vinegar

Add half of the diced tomatoes, and cook out until the juice is cooked off and the mix is beginning to look dry. Add the reseerved tomato juice from deseeding and continue to cook for a few more minutes

Add the remaining tomatoes and cook for another couple of minutes. Taste and check for seasoning and acidity

For the courgette and basil purée, deseed the courgettes and slice them thinly

Heat the olive oil in a pan and add in the courgettes and spinach. The aim is to cook the courgettes and spinach as quickly as possible to keep its natural colour and to avoid a stewed taste in the vegetables

Once just cooked, press any excess liquid out of the courgettes using a sieve (this is to avoid having a puree that’s too thin)

Blend the purée and pass through a chinoise and season to taste

Sweat the garlic and onion with the rosemary until softened, then remove the sprig of rosemary

Mix the garlic and onion with the remaining ingredients and weigh the total mixture. Add in 2% by weight of milk powder and 1.5% by weight of salt and mix again

Divide into 8-10 small balls

Wrap tightly in caul fat and cling film

Poach for 7–8 minutes, then drain and sear with a blowtorch

Heat a few centimetres of oil in a high-sided, heavy-bottomed pan to 170°C

Cut out the rosti into 8-10 circles with a 4cm ring cutter. Flour lightly and deep fry at 170°C for 4 minutes or until crisp and golden

Remove any excess fat from the lamb and cut the racks into 8-10 2-bone racks per portion

Score the lamb racks to help the fat render, then season with salt and pepper

Sear the lamb in a hot pan to render some of the fat. Once golden, add in the garlic and the thyme as well as the butter and baste the lamb until cooked to your liking

Rest the lamb for 7 minutes, then carve and finish with flaky sea salt

To serve, fry the courgette cut-side down in a dash of oil until golden and tender

Slice at an angle and finish with flaky sea salt

Glaze the faggots with the warm lamb sauce, and serve each one on a round of rosti. Serve with the carved lamb, fried courgette, courgette purée and tomato fondue around the edge of the plate, some reduced lamb sauce in the centre, a drizzle of olive and basil oil, and a garnish of basil leaves