lamb

Preheat the oven to 180C Fan 3.
Heat a large, heavy-based frying pan, season with salt and brown the meat, fat-side down, for 5 minutes.
Brown the remaining sides, then transfer the rack to a roasting tin, bone side down.
Roast the lamb for 8-12 minutes for medium–rare meat.
Remove from the oven and leave to rest for 8–10 minutes. Carve each rack into individual cutlets and serve.

asparagus

Gently warm the stock in a frying pan and then whisk in the cold diced butter and a good pinch of salt.
Add asparagus and cook for 1-2 minutes depending on size. Remove and allow to drain.

crispy duck eggs

Bring a medium sized saucepan filled with water to the boil, once boiling gently add your duck eggs and cook at a medium simmer for 6.5 minutes.
Remove and place into ice water to cool. Once cooled, Peel off shells.
Assemble a line of 3 bowls, one bowl of flour, one bowl of egg wash, and one bowl of panko. It is helpful to use a large, deep bowl for the breadcrumb mixture, so that you can easily shake the duck egg to coat it well.
Deep fry for 2 minutes, remove top and bottom then serve.

wild garlic green sauce

Place all of the ingredients into a blender and blitz for 2 minutes or until you have a smooth consistency.