Cannon of lamb with black olive, tomato and courgette

Preheat the oven to 180˚C/gas mark 4

For the gnocchi, bake the potatoes in their skins until soft and tender, approximately 50-60 minutes. Remove, allow to cool slightly before removing the skins while still warm

Pass the cooked flesh through a drum sieve and combine with the pasta flour and egg and mix well. Add the chopped tomato, season to taste and refrigerate for 20 minutes

Remove and roll into thin logs on a work surface lightly dusted with flour. Cut into 3cm pieces, store on a tray lined with flour and refrigerate untl required

For the black olive purée, place the pitted olives in a pan with the water and sugar, bring to the boil and simmer for 5 minutes, then drain and reserve the cooking liquor

Place the olives in a blender and blitz until smooth, adding small amounts of the cooking liquor to adjust the consistency. Pass through fine chinoise or strainer and store in a piping bag until required

Preheat the waterbath to 57˚C

Vac pac all 4 portions of lamb with a small dash of extra virgin olive oil, the thyme and rosemary and cook at 57˚C for 45 minutes

While the lamb is cooking, halve the artichokes, spoon out any remaining flesh and season with salt. Sauté in a hot pan with a little extra virgin olive oil until golden

For the baby gem lettuce, quarter and dry thoroughly. Place a pan over a medium heat and once hot, add a knob of butter. Once the butter begins to foam, add the quartered lettuce, season and allow to lightly colour. Then, add 40ml chicken stock, heat through until warm and toss to glaze the lettuce

Blanch the micro-fennel in salted boiling water until cooked, approximately 2-3 minutes. Refresh in iced water and drain. Just before serving, heat a dash of olive oil in a small pan over a medium heat and warm through the fennel until lightly browned

To finish the gnocchi, add 300g to a pan of salted boiling water for 2-3 minutes, then strain and add to a hot pan with a knob of butter to crisp up and brown slightly

Once the lamb is ready, remove from the water bath, cut open the bag and allow any juices to drain off

Pat the lamb dry and place a large pan over a medium high heat and add oil. Once the oil is hot, seal the outside of each portion until golden brown. Add the butter and use a spoon to baste the lamb for another 30-40 seconds. Season with salt and pepper and leave to rest on a chopping board

Meanwhile, use a mandoline to slice the courgette into 2mm thick ribbons. Cook in salted boiling water for 60 seconds, then drain and keep warm

To serve, carve each portion of lamb into 2 and place onto plates, followed by the gnocchi, courgette, baby gem and fennel. Pipe a few dots of the black olive purée onto each plate and drizzle with the warm lamb jus. Serve immediately