Lamb with sweetbread and ricotta croquettes

Preheat the oven to 200°C/gas mark 6

To begin, make the sauce. Place the lamb bones and chicken wings on separate trays and roast in the oven for 30 minutes, or until starting to caramelise

Near the end of this cooking time, add the chopped onion, carrot and celery to a large saucepan with a little oil over a medium heat and allow to colour slightly

Add the roasted bones and wings to the pan with the vegetables and cover with water. Bring to the boil and simmer for 6 hours

After this time, pass the liquid through a sieve into a clean pan to remove the bones, wings and vegetables. Place back on the heat and reduce to a sauce consistency. Set aside until ready to serve

To make the artichoke purée, add a knob of butter to a pan and add the chopped shallot. Gently cook the shallot without colouring then add the Jerusalem artichokes and vegetables stock. Season with salt and simmer for 30 minutes or until cooked through

Strain the artichokes and shallots and transfer to a blender. Blitz until smooth, adding enough of the cooking liquid to achieve a thin purée consistency. Set aside until ready to serve

For the croquettes, place the sweetbreads and vinegar in a saucepan and cover with water. Bring to the boil and simmer for 45 minutes. Allow to cool before straining the sweetbreads and removing the outer membranes

Pass the sweetbreads through a mincer, or blitz in a food processor, with the chopped rosemary. Place in a bowl and mix with the ricotta, then cover and chill for 15 minutes to firm the mixture up slightly

Once chilled, shape the mixture into a log shape and cut into four 5cm lengths to make the croquettes. Place on a tray or plate and return to the fridge to firm up again

Sprinkle some plain flour in a shallow dish, place the beaten egg in a second dish and the Panko breadcrumbs in a third. Roll the chilled croquettes first in the flour, then the egg and finally the breadcrumbs to coat. Repeat to coat each croquette and return to the fridge to set

Preheat a water bath to 52°C

Season the lamb rack with salt, place a large frying pan over a high heat and sear the lamb all over until browned. Allow to cool slightly then transfer to a vacuum bag, seal with a bar sealer and cook in the water bath for 2 hours

Once cooked, remove from the bag and drain any liquid. Return the lamb to the frying pan and add the clarified butter, garlic and rosemary. Cook for 3–4 minutes

Meanwhile, preheat a deep-fryer to 170°C

Deep-fry the croquettes for a few minutes until golden. Drain any excess oil on kitchen paper

To serve, gently reheat the sauce and artichoke purée in separate pans and spoon over serving plates. Carve the lamb rack so that everyone has one cutlet on the bones, then carve the remaining meat into pieces. Add to the plates along with a croquette and some artichoke purée

Drizzle over a little of the sauce and garnish with a few spinach leaves and a candied chestnut