Gnocchi – Preheat the oven to 180c. Dry bake the potatoes on a baking tray in the centre of the oven for approximately 1 hour until soft and cooked. Whilst the potatoes are cooking prepare the lamb loins. Remove any sinew or silver skin left. Oil, salt and pepper the loins and set aside till later.

Wild garlic sauce – Start by blanching the spinach and wild garlic briefly in boiling salted water and shock it in iced water to stop the cooking process and maintain the bright green colour. Drain spinach and garlic and squeeze out excess water.

Next step is to make the roux, melt the butter in a heavy based saucepan then add in the flour and cook for 5 minutes stirring regularly until it resembles wet sand. Gradually add in the milk to avoid lumps. Add the white sauce to a jug blender with the spinach and garlic. Blend on high speed until smooth. Season with salt, pepper and lemon juice to taste.

Gnocchi – Once the potatoes are cooked and slightly cooled, scoop out the flesh and press through a sieve or ricer and place onto work surface. Sprinkle over the flour and grate over with half a nutmeg, salt and pepper. Scrunch and push together and knead until pliable. Divide into 4 pieces and roll into a sausage and cut into 1-inch pieces. Cook in salted boiling water until they rise to the surface then remove and allow to cool.

Asparagus – Snap off the woody end and trim off any excess petals. Drizzle with oil, salt and pepper and set aside for later.

Lamb – Preheat a cast iron skillet or frying pan until smoking. Seal lamb loins until you’ve achieved an even colour on all sides, add a knob of butter, crushed garlic and rosemary. Baste with the foaming butter until firm to touch or 55c with your meat probe. Remove and rest.

Using the same pan, add the asparagus and toss in residual lamb fat, then add the gnocchi into the pan until warmed through with a bit of colour.