2 broccoli stalks, in quarters
chopped celery leaves
1 red chilli, finely chopped
1 tbsp chopped mint
75²µ/2½´Ç³ú button mushrooms, sliced
1 tbsp chopped parsley
2 tbsp chopped rosemary
2 banana shallots, sliced
1 tbsp chopped tarragon
6 salted anchovies, chopped
2 tbsp superfine capers, drained
568ml/1 pint chicken stock
plain flour, for dusting
salt and pepper
oil, for frying
6 tbsp extra virgin olive oil
pinch salt
2 tbsp cabernet sauvignon vinegar
75²µ/2½´Ç³ú butter
1 breast of lamb, boned
150ml/5fl oz red wine