1. Begin by making the lamb consommé, as this takes 4 hours to cook and can be made in advance. Place the Madeira and soy sauce into a large pan over a medium heat. Reduce by one-third then add the rest of the ingredients and pour in enough water until everything is just covered. Bring to the boil, then reduce the heat and simmer for 4 hours a. 1 ox tongue b. 1 calf's foot, split in half c. 5 lamb shanks

   d. 1 garlic bulb, halved

e. 13 7 grams of Madeira f. 8 oz of light soy sauce g. 1/2 onion, sliced

h. 1/2 onion, sliced i.1/2 onion, sliced j.28 grams of sage k. 28 grams of fresh tarragon l. 28 grams of fresh parsley

2. After 4 hours, strain the stock through a fine sieve into a clean saucepan and reduce a little further until you are happy with the depth of flavour. If using straight away then keep warm, otherwise chill in the fridge and reheat before serving. You’ll probably have more consommé than you need for this recipe, but it is a fantastic thing to serve alongside other dishes and can be frozen

3. To make the sweetcorn purée, cook the sweetcorn in a pan of salted boiling water for about 10 minutes – it should be slightly overcooked. Drain and reserve the cooking water then blend the kernels to a smooth purée, adding some of the cooking liquid back in as needed. Pass through a fine sieve and season with salt. Reserve in the fridge a. 8 21 grams of sweetcorn, (frozen) b. sea salt

4. For the braised onions, place the butter in a frying pan over a medium heat. Add the onions and sugar, gently stir to coat and cook until golden. Once they have a nice colour and have started to soften, add the vinegar, thyme and veal glace. Gently cook until the onions are tender and glazed, then season and set aside a. 4 14 grams of pearl onions, peeled and halved

   b. 14 grams of unsalted butter

   c. 1 pinch of caster sugar

   d. 15 ml of red wine vinegar

   e. 9 grams of veal glace

   f. 1 sprig of thyme

   g. sea salt

5. To cook the spelt, add the shallots to a small pan with the olive oil and place over a medium heat. Gently cook for 1 minute, then add the butter and continue slowly cooking the shallots until soft but without colour. Add the drained cooked spelt and cook until warmed through. Season with salt then set aside to reheat before serving

   a. 2 tbsp of olive oil

   b. 18 grams of shallots, finely diced

   c. 14 grams of unsalted butter

   d. 113 grams of spelt, cooked in boiling water for 15 minutes

6. Now all the elements are ready, you can cook the lamb. Preheat an oven to 200˚C/gas mark 6 and place a frying pan over a high heat. Add the oil and then once hot, season the lamb rumps with salt and add them fat-side down. Sear on this side for a few minutes to render some of the fat down and get a nice golden crust. Turn the lamb to sear all sides then add the butter and baste. Transfer the lamb to the oven and cook for 3 minutes, then leave to rest for 5 minutes before carving

   a. 22 ml of sunflower oil

   b. 2 lamb rump steaks, weighing approx 180g-200g

   c. 1 1.7 grams of unsalted butter

7. While the lamb rests, gently reheat the pureé (transferring it to a piping bag if you have one) and the consomm​​é. Reheat the spelt and fold through the chopped herbs a. 1 tsp chopped flat-leaf parsley b. 1 tsp chopped tarragon

8. To plate, spoon the spelt into each bowl, using a metal ring to create a neat circle of the grains if desired. Place the sliced lamb to one side and arrange dots of sweetcorn puree, braised baby onions, samphire and corn shoots (if using) on the other side. Serve the hot consomm​​é alongside and pour at the table a. corn shoots, (optional)

   b. samphire