Lamb crown with vegetables

1. Pre heat the oven to 220c
2. Cut an incision on the inside of the rack between each bone, curve the 2 racks together to make a crown, tie with string pop on a tray fill the centre with a tin foil ball to keep the shape, season roast for 30 to 35 minutes, remove the foil rest for 5 minutes.
3. Cut the potatoes in sliced 2/3rds of the way through drizzle in oil season with salt and roast at the same time
4. Put the wine into a pan and bring to the boil, reduce by half and finish with the butter.
5. Cook the brussel tops in water and butter for 2 minutes, season.
6. To serve pile the potatoes and brussels into the centre of the crown and pour the sauce into a jug.

Scallops with foraged herb butter

1. Heat a grill to high
2. Mix the butter and herbs, dot all over the scallops and grill until hot and bubbly.