Rack of lamb with braised peas, new potatoes, pickled cucumber and lamb sauce

To make the sauce, reduce the shallot (1), garlic (1 clove), thyme (1 sprig) and wine (100 ml) in a saucepan until almost all the liquid has evaporated. Add the lamb stock (500 ml) and reduce again by ¾ so it’s nice and thick.

Pass the sauce through a sieve and add the ketchup (1 tbsp), Worcestershire sauce (1 tsp), Marmite (1 tsp) and cider vinegar (1 tbsp). Keep warm until you’re ready to serve.

Place the potatoes (300 g) in a pan of salted water with the sprig of mint (1 sprig). Bring to a gentle simmer and cook for 25-30 minutes until soft. Drain, reserving some of the cooking water.

In the pan, add 1 tbsp of the cooking water and half the butter (10 g). Add the potatoes and coat.

Season the M&S British racks of lamb (4) with salt. Heat olive oil (3 tbsp) in a pan over a medium heat and cook for 4-5 minutes, turning, until the lamb is coloured on all sides.

Add the thyme (1 sprig) and butter (150 g) and baste the lamb. Cook for a further 5 minutes. Check the internal temperature of the lamb with a meat probe – it should be around 58°C and the meat should be pink. Allow to rest for 10 minutes.

Sprinkle 1 tsp salt (2 tsp) over the cucumber (1). Set aside for 10 minutes.

Mix together the cider vinegar (200 ml), five-spice powder (1 pinch) and sugar (1 tbsp) for the pickled cucumbers in a saucepan.

Drain the cucumber and add to the saucepan. Bring to the boil and then leave to steep off the heat.

To make the braised peas, add the peas (200 g), butter (50 g), lime leaf (1), kicap manis (1 tbsp) and Marmite (1 tsp) to a saucepan with 50ml water. Cook for about 5 minutes until the peas are soft, but still have a little bite.

To make the chive oil, blend the chives (25 g) with the olive oil (50 ml) and salt (1 pinch).

Place a spoon of peas in the centre of the plate, add a slice of pickled cucumber on top of the peas. Slice the meat into 3 pieces, season with a little sea salt and lay on top of the peas and cucumber. Pour the sauce over and garnish with chive oil around the plate. Top with pea shoots (1 handful) and crispy onions (2 tbsp) and serve with the potatoes, dressed in the remaining butter (10 g) and chopped mint (1 handful).