Roast loin of lamb, sweetbread

Method

1. A day ahead, put the meat and offal in a non-metallic dish. Add enough olive oil to cover, 1 sprig thyme, 1 sprig rosemary, 2 garlic cloves and 2 bay leaves. Cover and refrigerate.

2. Put the swede in a pan with the fat. Add salt, 1 sprig thyme, 1 sprig rosemary, 1 garlic clove and 1 bay leaf. Cook slowly on a low heat until soft. Drain the fat, remove the herbs and season.

3. For the dressing, whisk the oil and vinegar, then season. In another bowl, combine all the remaining ingredients except the basil. Blend with the oil mix.

4. Brush the meat with its marinade and season. Pre-heat a heavy frying pan with a thin film of olive oil. Add a knob of butter. As it foams, add the lamb and cook until it is coloured evenly. Remove and put to one side.

5. Pre-heat another frying pan with a film of oil, add a knob of butter and, as it foams, add the sweetbreads. Cook until crispy, then remove. Cook the liver and kidneys for 1 minute, browning on both sides.

6. Re-warm the lamb and the swede. Sautée the spinach in hot butter, add a pinch of nutmeg, season and drain.

7. Slice the meat and serve on a bed of spinach with the carved offal and swede. Add the basil to the dressing and drizzle on the plate. Serve with mashed potato.

From No 6 restaurant, Padstow, www.number6inpadstow.co.uk