Method

1. Pre-heat the oven to 190°c / Gas Mark 5

For the Artichokes Barigoule:

1. Sweat the onion, garlic and thyme in olive oil in a heavy-bottomed saucepan.

2. When soft, add the white wine, peppercorns and coriander seeds.

3. Increase the heat and reduce the wine by half, then add the white wine vinegar and water.

4. Reduce the heat and bring to a simmer before adding the prepared artichokes.

5. Simmer until the artichokes are al dente, then allow to cool in the liquor.

For the Salsify Purée:

1. While the artichokes are cooling, heat the olive oil in a heavy-bottomed saucepan.

2. Add the grated salsify, season with salt and allow to cook slowly until the salsify is golden brown.

3. Add the chicken stock and cook until soft.

4. Pour the salsify and chicken stock into a food processor and add the cream and butter.

5. Blitz until smooth and put to one side.

To cook the Lamb:

1. Heat the olive oil in an oven-proof frying pan. Season the lamb with salt then, when the oil is hot, place the rumps in the pan fat side down.

2. Once the fat is golden brown, sear the rest of the meat.

3. Add a small bunch of rosemary to the pan and put it in the oven for 8 minutes.

4. Remove the pan from the oven and allow to rest for at least 5 minutes.

To finish:

1. Strain the artichokes and drain thoroughly on kitchen paper. Heat a little olive oil in a frying pan and caramelise the artichokes until golden brown.

2. Heat a large empty frying pan until smoking hot. Season the calçot onions with salt and dress with a little olive oil then place them in the pan and char for around 30 seconds until lightly black and smoky.

3. Warm up the purée and smear a generous dollop across the bottom of 4 warm plates. Place the Calçots on top of the purée.

4. Slice the lamb into 4 generous pieces and place at the side of the onions and then garnish with the caramelised artichokes.