My name is Mark Potts and I am head chef of Fallowfields, where I have worked for two years. I took over as head chef in October 2014.

I first became a chef when I left school. I went to catering college and then a number of Michelin-starred restaurants. I worked at Lords of the Manor for three years before Fallowfields and learned a great deal.

We have extensive farm and gardens here and my outlook on food is to cook with the seasons and keep things simple. I’ve been lucky enough to work with some great chefs and have learned somthing from each.

I have done a number of stages and Phil Howard at The Square and Matthew Orlando at Noma really inspired me, with their enthusiasm and passion for food.

I wanted to give a recipe that features on the menu here. I try to concentrate on a few strong flavours and keep it quite simple, cooking with the seasons. A few of the items may be harder to get but can easily be substituted, for example spinach for Monks Beard. This dish is always very popular when it is on the menu. The goats curd works very well with the fattiness of the lamb as it is very acidic.

Ingredients (to serve four)
* 4 x 4oz rump or canon of lamb
* 1 x lamb breast
* 200g goats curd
* 100g green lentils
* 1 lamb’s liver
* 1 onion
* 200 g monk beard
* 25g capers
* Sprig of rosemary
* Clove of garlic
*50g butter

For Puree:
* 200g Jerusalem artichoke
* 25ml sherry vinegar
* 100ml milk
* 100m cream
* 75g butter

Method
Lamb Breast is not used much, but a good butcher would be able to get it. All we do is cook it at 100C for 4 hours, covered in confit oil and rosemary.

Take it out and press between two weights; we use chopping boards. This allows you to cut neat square portions from it.

Next make the puree. Chop the artichoke into small pieces, leaving the skin on. In a wide saucepan, sweat them until they start to soften. This takes about 10 minutes. Then add the sherry vinegar. Next add the milk and cream. Cook until the artichokes are done. Add the butter and blitz until smooth for a nice thick puree.

Soak the lentils and cook them in boiling water, then refresh under cold water.

To cook the lamb, lightly oil a frying pan and put in the lamb to seal it. Season it now. Once sealed, put in the oven for eight minutes at 180C for medium rare. Add a little butter, rose-mary and a clove of garlic for flavour while the meat is resting for five to 10 minutes. This allows the meat to relax, so it is not chewy.

Spoon the puree on to a plate, then put on spoonfuls of goats curd. It is nice to have this cold for different temperatures. Cook the monks beard in butter for a few seconds. Slice and season the lamb and grill the breast.

We also make a liver and onion powder in the dehydrator, but it’s not essential at home. We make a sauce by roasting the bones and reducing with stock and red wine. We just finish it with lentils and scurvy grass.