Spring lamb, vegetable platter, mint sauce, Chianti gravy, chocolate fondue

INGREDIENTS

• 1 teaspoon Dijon mustard
• 1 quality 8-bone rack of lamb, fat removed
• 1 2-piece pack quality lamb neck fillet, approximately 250g
• 3 sprigs fresh rosemary
• 2 cloves garlic
• white wine vinegar
• 300 g cherry tomatoes on the vine
• 4 rashers higher-welfare smoked bacon
• 2 sprigs fresh rosemary
• 1 heaped tablespoon plain flour
• ½ glass red wine
• 500 g baby new potatoes
• 250 g baby carrots
• 1 bunch fresh mint, stalks of
• 1 organic chicken stock cube
• 200 g fine beans
• 200 g runner beans
• ½ Savoy cabbage
• 200 g frozen peas
• 1 knob butter
• ½ lemon
• 1 bunch fresh mint, leaves from
• 4 tablespoons red wine vinegar
• 1 tablespoon golden caster sugar
• olive oil
• extra virgin olive oil
• sea salt
• black pepper
• 100 g good-quality dark chocolate (70% cocoa solids)
• 1 teaspoon vanilla paste or extract
• 100 ml milk
• 4-6 handfuls mixed fruit, such as mango, strawberries or pineapple