Take one 130g piece of Scotch Lamb loin centre cut and carefully open it out length ways. Season it inside and lay out the wilted baby spinach onto the Scotch Lamb and then finally chop the sautéed wild mushroom, micro plane a little nutmeg on top and slowly roll into a Swiss roll like cylinder. Using meat glue, dust the end of the Scotch Lamb to seal and roll very tightly with cling film, store in the fridge over night to activate the glue. Peel the purple asparagus and reserve, when required blanch to order in boiling salted water. Blanch the tomatoes in boiling water and put straight into iced water to cool as soon as the skin starts to separate from the sides of the tomato, remove the skin, carefully deseed and place on a silpat mat, drizzle with rapeseed oil, finely shave a small piece of garlic and half a sprig of thyme per petal and dust with a little icing sugar. Cook the heritage Pippa potatoes in seasoned water till 4/5 cooked and then slice into ¼ inch pieces finish these by sautéing them off in butter till a light golden brown colour. Confit 2 small baby onions per portion in duck fat until soft and drain until required. Peel 2 large parsnips and cox apples and lightly sauté those off with a knob of butter, cover with milk and cook until soft, strain and theromix until smooth, pass, then season to taste.
For the sauce, make a white veal stock by boiling up the bones 3 times and refreshing them in cold water, add in a white mirepoix and simmer for 8 hours, skimming continually; when ready pass through a muslin cloth twice. Slowly sweat off the shallots and thyme with no colouration, add in the veal stock and reduce by ½, add in thee double cream and bring to the boil, then add in the Dijon mustard, season to taste, and pass.