Welsh Lamb with broad beans, turnip and tarragon

Tarragon Mayonnaise

1. Heat the tarragon base and add the gelatine and set aside.
2. In a Thermomix, blend the eggs, egg yolk, mustard and tarragon together.
3. Gradually add the base/gelatine mixture while hot.
4. Pour the oils in slowly and add the remaining tarragon, forming the mayonnaise.

Turnip Purée

1. Thinly slice the turnips in a pan. Add the milk, cream and butter.
2. Bring to the boil and cook until soft.
3. Strain and blend in a Thermomix with the temperature sitting at 90°c. Add liquid to get required texture.

Broad Beans

1. Emulsify the butter and water together.
2. Add the thyme and garlic.
3. Warm the broad beans through at the last minute.

Cumin Sauce

1. In a pan, heat the lamb fat and add the trimmings, onion and seeds. Cook for 2 minutes until there is good colouration.
2. Add the celery, paprika and tarragon.
3. Deglaze with Madeira.
4. Reduce to ¾.
5. Add the stocks and reduce to required consistency.
6. Pass through a fine sieve.

Lamb

1. Place lamb breast in a vac pac bag with 200g of rendered lamb fat and a sprig of rosemary.
2. Cook at 80°c for 12 hours on steam setting.
3. Remove once cooked and press under a weight then cool.

Other Ingredients

1. Pan fry the loin of lamb in 20g lamb fat. Add the breast and caramelise evenly.
2. Place the turnip purée on a plate and build the meat and broad beans on top.
3. Thinly slice some raw turnip and season with salt and a little olive oil.
4. Place the turnip slices on top and finish with nasturtium leaves, tarragon mayonnaise and cumin sauce.

Vinegar Base

1. Place all ingredients in a pan and bring to the boil.
2. Take off the heat and allow to cool.
3. Transfer to vac pac bags and seal.
4. Place in a fridge to infuse for 24 hours before using.