Chargrilled Lamb Rumps with Spiced Tomato Jus

Peel the parsnips, trim and shave into long strips. Fry the parsnip strips in hot oil in a deep fryer until lightly golden. Drain the parsnips briefly on paper, sprinkle with salt, then store airtight once cooled.

Plunge the spinach into boiling water, count to 30, then remove and drain with cool water. Drain the spinach again.

Skin the tomatoes, cut in half and flick the seeds into a sieve set over a bowl to drain, then dice the flesh.

Split the cardamom pods and extract the seeds.

Put half of the cardamom seeds in a dish with 1 teaspoon of coriander seeds, the olive oil, garlic and orange peel and blend together to make a marinade.

Add the lamb rumps, turn to coat in the marinade, then add pepper to taste. Cover and leave at room temperature for 1 hour.

Grind the rest of the cardamom pods with the 1 tbl of coriander seeds and set aside for the tomato jus.

Mix the dried chillies and rosemary with 2 tbl olive oil and set aside for the mushrooms.

Cook the marinated lamb rumps on a very hot grill until done to your liking.

Transfer the lamb to a board and sprinkle both sides very generously with salt. Leave the lamb to stand for 2-3 minutes while preparing the garnishes.

Put the chilli oil mixture for the mushrooms in a small frying pan and set over a medium-high heat. When hot, add the mushrooms and cook quickly until lightly browned. Sprinkle the mushrooms with salt, then tip onto a plate.

While the mushrooms are cooking, heat a large oiled pan over a medium heat. Add the spinach, sprinkle on a little salt and add some ground pepper. Reheat gently, do not fry. Arrange the spinach on 4 dinner plates.

Wipe out both frypans. Put 1 teaspoon of oil in the small frypan and set over a medium-high heat. When hot, tip in the cherry tomatoes, stir quickly and cook for 20 seconds until glazed. Turn the cherry tomatoes onto a plate.

Warm the extra virgin olive oil in a frypan. Add the ground spices, then add the diced tomato and strained jus, a good splash of balsamic vinegar, 1/4 teaspoon of salt and the herbs. Warm through, then turn off the heat.

Slice the meat thinly across the grain and transfer to the plates. Spoon over the tomato jus and garnish with the tomatoes, mushrooms and parsnips. Serve immediately.