1 – Separate the egg yolks from the whites. Place the yolks in a mixing bowl & discard the whites. Add the sugar and half the vanilla pod whisk until a light pale colour.

2 – In a pan place the double cream the other half of vanilla pod and place on a low hob .As soon as the cream boils take off the heat and let cool slightly 2-3 minutes. Pour the cream over the egg and sugar mixture stirring continuously until all has mixed together pour into the ramekins.

3 – Place the ramekins into a Bain Marie a deep tray filled half way with water or until the water reaches half way up the ramekin place into a pre lit oven and bake on 120oc for 40- 50 minutes should be a slight wobble

4 – For the rhubarb add the chopped rhubarb and sugar with a cup of water in a heavy based pan simmer for 15 – 20 minutes until all has pureed leave to cool.

1 Racks Of Lamb – In a frying pan heat up a teaspoon of vegetable oil until hot, season the lamb racks and sear both sides 2-3 minutes each side then set them aside on a baking tray.

2 Herb Crust – In a robot coupe blitz up the 4 white slices of bread then add the parsley (leaving the stalks out) add the rosemary, 2 cloves of garlic and a teaspoon of green pesto. Once the mixture comes together place in a bowl with cling film in the fridge.

3 Rosemary Jus – In a hot pan place the diced shallots and sauté just until transparent. Add half the Demerara sugar until all of the sugar has dissolved. Then add the balsamic vinegar and reduce to half. Add the red wine and beef stock and reduce again by half at the end add the redcurrant jelly and simmer for 5 minutes

4 Minted Crushed Peas – Sweat off the diced red onion

Add the Demerara sugar and mint then stir for 2-3 minutes before adding the peas after another 3 minutes take off the heat and crush with a fork.

5 – Place the herb crust on the lamb racks and place in a pre lit oven for 20-25 minutes on 160oc

6 – Heat up the crushed pea mixture and place in the center of a plate over the top place the lamb racks and spoon the jus around them

1 – In a heavy based pan place the quartered heads of broccoli, 2 large onions diced, 8oz of butter cut up into small pieces.

2 – Sauté off for 5-10 minutes add the vegetable stock and boil for at least half an hour after which stir and add the nutmeg and seasoning continue to boil for another hour.

3 – Take from the heat and add the blue cheese until all has melted then blitz with a stick blender until all has been liquidized.