# Marinate the lamb with the olive oil, thyme, rosemary and garlic.
# Leave overnight in the fridge covered in cling film on a low shelf.
# Begin boiling the potatoes.
# Meanwhile, slice the leek into 2 longways, wash and then slice again into small pieces.
# Finely slice the cabbage and cut the spring onions into small rounds.
# When the potatoes are soft, drain them. Return to the pan and place back on the heat for 1 minute stirring with a wooden spoon this will remove any excess moisture.
# Mash using a ricer machine or potato masher.
# Add half the butter and all the double cream and set aside.
# Fry the leeks, cabbage and spring onions in the remaining butter until soft (trying not to colour leeks will burn easily if you forget them!).
# Add the above to the potatoes and season with salt and pepper.
# Mould the mash into round cakes and dust with a little flour. Leave to one side.
# Cut all the vegetables into 1cm pieces.
# Place the vegetables pieces on a tray and drizzle with the olive oil and honey.
# Sprinkle over the thyme leaves, season with salt and pepper.
# Place in the oven to roast on 180°c for approx 10 minutes, stirring once during this time to disperse the different flavours and ensure even cooking.
# When cooked, remove from the oven and allow to cool in the tray.
# When serving, drain away any excess oil and honey.
# Fry the shallots in 1 knob of butter and when they are soft (but no colour) add the Fleurie and boil until there is hardly anything left.
# Next add the stock, bring it to the boil and reduce to a thick consistency (the gelatine from the bones in the stock will help to do this).
# Remove the pan from the stove and whisk in the 3 remaining knobs of butter.
# Check the seasoning and throw in the chopped herbs.
# Heat a non-stick frying pan and place the seasoned lamb into the pan after draining off any excess oil.
# Colour the lamb well on both sides and place in the oven at 180°c for about 8 minutes.
# Remove from the oven and allow to rest for 10 minutes.
# Heat up the other ingredients by placing them in the oven for 10 minutes and warm the sauce over a low heat.
# Place the potato cake in the centre of the plate with the roasted vegetables around it.
# Slice the lamb and place in a wheel shape on top of the potato cake.
# Balance the warm Ledston Estate Beetroot and Orange Chutney on top of the lamb and spoon some jus around the edge of the plate.
Pre heat the oven to 100°C.
Roll out the pastry to approximately 1cm thickness. Place the pastry in the tart tins and line them with greaseproof paper. Fill the tins with rice and cook in the centre of the oven for approximately 15 minutes. Remove the paper and rice and cook for a further 5 minutes. Set aside.
Put the butter and olive oil in a medium saucepan and cook for 4 minutes on a high heat until the butter browns. Add the tomatoes, lemon juice and zest and cook for a further 1 minute. Set aside for 2-3 minutes. Combine this mixture with the panko and Wensleydale cheese.
Half fill the tart case with the chutney and cover with the crumble mixture. Return to the oven for 15 minutes until golden brown. Remove from the oven and cool to room temperature.
Serve with a green salad dressed with vinaigrette.