Starting his career in South Africa, he has been working as a chef for over 12 years.

Pan roasted lamb rump- 10pax

Ingredients:

• 10 8oz lamb rumps
• 200g diced carrots
• 10g vegetable bouillon
• 30 baby carrots
• 250g raw diced beetroot
• 1 red onion diced
• 2 sprigs of rosemary
• 30ml balsamic vinegar
• 500g peas
• 50g butter
• Salt and pepper for seasoning
• 300ml demi-glace
• 1 punnet of pea-shoots

Beetroot puree method:

• In a saucepan, place the beetroot and rosemary and red onion.
• Cover with water and boil until the beetroot is cooked.
• Once the beetroot is cooked, take out the beetroot and rosemary and onion.
• Leave the beetroot stock on and reduce.
• Peel and place the beetroot and balsamic into a blender and puree till it is smooth. Use the beetroot reduction to get the consistency you require.
• Season as needed.

Carrot puree method:

• Place diced carrots and vegetable bouillon with 30ml water into vacuum bag.
• Seal and steam for 40min.
• Once steamed and soft, puree until smooth.
• Season as needed.

Baby carrots method:

• Place pot of water on stove and bring to boil.
• Peel and clean the carrots.
• Put carrots into water, when water comes to boil again, cook the baby carrots for 3 to 4 minutes.
• Remove from water and keep warm.

Crushed peas method:

• Place the peas in a saucepan, add a little water, enough to fill about 1cm on pan base.
• Bring the water to boil and keep stirring the peas. As soon as the peas are cooked, add the butter and use a stick blender to crush the peas.
• Season as needed.

Pan roasted lamb method:

• Season the lamb and seal off in a hot pan.
• Remove the lamb from the pan (keep pan on the side) and place the lamb on tray and cook for 3 minutes at 180c then turn over and cook for a further 3 minutes.
• Once the lamb is cooked, place on the side and let rest for 3 minutes.
• Carve off the sides of lamb and leave to rest.
• Finely chop the lamb off cuts and fry in the same pan used to seal the lamb.
• Fry the lamb till crispy. Now add the demi-glace and infuse.
• Once the demi-glace is at the right consistency, remove from the stove.