Rack of Nidderdale Lamb

For the potatoes:

# Fry the diced bacon in a pan, then add the crushed chopped garlic cloves and double cream and bring to the boil. Remove from the heat and allow to cool. # Next, peel the potatoes and cut into thin slices. # Then layer the potatoes in an earthenware dish. # As you build up the dish, spoon over the garlic and bacon mixture, some salt and some crumbled Wensleydale cheese in between each of the layers. # Bake in a hot oven at 180°C until the potatoes are soft. # These are now ready to be served.

For the lamb:

# Season the racks of lamb with salt and pepper, seal in a hot pan and then place in the oven for 15 minutes until cooked. # Take out and allow to rest before slicing.

For the pea puree:

# Cook the peas until soft, add the mint, then using a small hand held stick blender puree them until soft.

To make the sauce:

# Put the chopped shallots into a pan with a tablespoon of oil and fry for approximately 5 minutes, then add the wine to this and leave to simmer until reduced by half. # Add the stock and continue to reduce until a thick sticky dark sauce has formed. This should give you enough sauce for the four plates. # To assemble the dish: Cut the Yorkshire tarteflette potatoes into small round towers with a cutter and place on the four hot plates. # Carve the racks of lamb into two and intertwine the bones of the lamb so they stand upright like a guard of honour! Spoon the puree onto the plate, add the carrots then finish the plate off with a sprinkle of pea shoots.