Instructions: 1 For the Noisettes: Heat the oil in a frying pan until hot. Season the lamb and seal both sides. Turn the heat down and allow to cook for 8-10 minutes until just done.

2 Grate the courgettes and carrots and slice the mangetout lengthways into strips for the rosti.

3 Blend together the flour and egg to make a batter. Stir in the vegetables and season. Heat the oil in a frying pan.

4 Spoon the mixture into the frying pan to make two rostis. Fry for 1-2 minutes on each side until they are crisp and golden.

5 For the Pesto: Grate the Parmesan and put into a food processor blender with the other ingredients and whiz together to make a coarse paste.

6 Remove the skin from the tomato. To do this, push it onto the end of a fork.

7 Hold in the gas burner until the skin starts to split and peel off. Cut in half and scoop out the seeds with a teaspoon. Cut into small dice.

8 Drain the vegetable rostis and place on the centre of a plate. Place two noisettes on this, place a spoonful of pesto on top and drizzle some around the plate. Spoon the tomato around and decorate with some rocket leaves.

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