Instructions: For the vegetables: Dice the peppers, cover with vegetable oil in a thick bottom pan, season with salt and pepper and white wine vinegar. Cook until soft all over and gently heat. Drain off the oil when cooked. Blanche the diced courgettes in boiling salted water, refresh in cold water and drain.

Fry the chopped shallots in olive oil, add the tomato and the basil, season with salt and pepper and a little balsamic vinegar. Fry the aubergine in olive oil until golden brown and completely soft. Season with salt, vinegar and balsamic vinegar.

To cook the potato: Peel and slice the potato, it will need to be about 2-3 cm thick and roughly 8-10cm in diameter. Put the potato, butter, garlic and rosemary in a small thick bottomed pan and just cover with water, season lightly. Cook the potoato on a high heat until all the water has evapoated and it has coloured on one side. Turn the potoato over and finish cooking in a slow oven.

For the pistou: Finely dice the peppers, cover with oil and season with salt and pepper, white wine vinegar and a little honey. It should taste like a sweet ands sour sauce. Cook until just soft.

To assemble the dish: Warm the diced peppers,courgette and tomato mixture along with a slice of aubergine, using a ring. Build the tombet, place the aubergine on the bottom and then fill the rings with the pepper, courgette and tomato.

At the same time seal the lamb and cook for about 5 minutes in the oven, allow it to rest for a further 4-5 minutes.

Warm the pistou and fondant potato. Place the tombet at the top of the plate and the fondant in the middle. Surrounded by pistou and the sauce.

Slice the lamb in half and place it on the fondant.

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