2 baby aubergines, halved lengthways
¼ bunch basil
250g/9oz cherry tomatoes, skinned
1 tbsp chopped chives
1 yellow courgette, chopped into medium sized discs
¼ garlic clove, finely chopped
1 garlic clove
pinch grated lemon zest (optional)
1tbsp chopped flatleaf parsley
250g/9oz baked potato, warm
150²µ/5½´Ç³ú baby spinach
1 sprig thyme
150²µ/5½´Ç³ú wild garlic leaves
50²µ/1¾´Ç³ú plain flour, sieved, plus extra for rolling out
salt and freshly ground black pepper
olive oil
5 tbsp olive oil
1 tsp olive oil
3 tsp olive oil
15²µ/½´Ç³ú pine nuts, lightly toasted
sherry vinegar, to taste
10g/¼oz unsalted butter
½ free-range egg yolk
10g/¼oz finely grated Parmesan cheese
4 x 3-bone rack of lamb (about 300g/10½oz each)