1. Heat sous vide to 58°C. Set time for 90 mins.

2. Score lamb fat with criss-cross cut, pat dry any excess blood/moisture.

3. Season meat side only with horopito and salt, add to bag with fresh herbs and olive oil.

4. Cook for 90 mins, then shock with ice.

5. Keep lamb in ice water then remove when ready to reheat and sear.

1. Marinate lamb trim in MAGGI Seasoning.

2. Deep fry at 180°C for 8–10 mins.

3. Blitz in a small blender until flossy, store in a small container with a paper towel. Add extra salt if needed.

1. Brown off lamb trim, absorb fat with a paper towel. Remove lamb.

2. Add mirepoix, sweat off 1–2 mins, add red wine and reduce till syrupy. Add lamb back in.

3. Add water, herbs. Cook stock, strain, reduce.

4. Monte au beurre before service with very cold knob of butter.

1. Portion squash into 4 equal pieces, weigh to ensure accurate portions.

2. Sous vide squash at 85°C for 45 mins with cinnamon quill.

3. Remove from the bag, finish in the oven with a knob of butter.

4. Blowtorch before serving, season with salt and brush with EVO for shine.

5. Thinly slice shallots, sweat gently in 15g butter without colour for 30 mins with ½ tsp salt – salt will bring out moisture.

1. Thinly slice shallots, sweat gently in 15g butter without colour for 30 mins with ½ tsp salt – salt will bring out moisture.

2. Add white wine, reduce and cook out until wine smell is gone.

3. Add cream, reduce slightly, then transfer to high-speed blender and blend with xanthan gum (this reduces cream from splitting).

4. Store in a squeezy bottle, reheat before service in bain marie and shake well.

1. Trim veges and portion (weigh into separate containers) and then blanch in salted water.

2. Once cooked, toss with EVO and lemon juice + salt.

3. Keep warm in bain marie.

4. Garnish veges with lamb floss.

5. Split sugar snaps in half with a paring knife to reveal visuals of the peas.

1. Sauté figs with brunoise onion and finely minced garlic.

2. Add spices and herbs once figs and veg have sweat for 4–5 mins.

3. Add wine, reduce until the wine smell is gone and there is only little liquid left.

4. Add stock and cook out until jammy.

5. Season as needed with salt and fresh cracked pepper + honey for sweetness.

1. Reheat lamb gently in cast iron, caramelizing each side and slowly rendering the fat side.

2. Reheat plates in oven, wrapped in foil and polished.

3. Once lamb is browned, finish in 170°C oven for 4 mins.

4. Rest lamb for 6 mins, pat dry excess juices, slice to serve.

5. Season meat with flaky salt and let juices drip onto a paper towel if needed.

6. Blowtorch squash on one side once it has finished in the oven, then brush with EVO for shine.

7. Assemble plate with all components, salt to finish if needed.

8. Serve jus in sauce jugs x4.