Brussels sprout waldorf salad with lamb bacon, apples, and pecorino

Preheat the oven to 180°C.

Using a fry pan that can also go in the oven, dry roast the black peppercorns, coriander seeds, fennel seeds and cumin seeds over a medium heat for 2–3 minutes.

Place the frying pan in the oven until the spices become fragrant (this will take about 4–5 minutes).

Remove the spices from the oven and add to a large pot along with 1 litre of water, the brown sugar, flaky sea salt and pink Himalayan salt.

Bring the brine mixture to the boil whisking to dissolve the salt and sugar. Once they are dissolved add the remaining ingredients.

Remove from the heat and add the remaining 3 litres of cold water and allow to cool to room temperature.

Place the lamb ribs in a plastic container (do not use a metal container), cover with the brine and marinate in the fridge for 24 hours.

Remove from the brine and cook the ribs using the braising method.

Preheat the oven to 180°C.

Place the lamb ribs in a large casserole dish with the rib bones facing up. Add enough water into the casserole dish to just cover the ribs and place tinfoil over the container.

Place in the oven and cook for 2-3 hours until the ribs are tender and cooked through.

Remove the ribs from the braising liquid and place on a flat tray.

Allow to slightly cool and carefully pull each of the rib bones out of the meat.

Place a layer of baking paper over the ribs with another tray on top and a heavy weight to press the ribs. Pressing the ribs allows them to keep an even shape. The de-boned lamb ribs can be stored in the fridge until you need to make the lamb bacon.

Preheat the oven to 180°C.

Slice the de-boned lamb ribs into strips of lamb bacon. Don't cut the strips too thin otherwise they will lose shape and crumble.

Place a sheet of baking paper on a flat tray and lay out the sliced deboned lamb rib meat.

Place another piece of baking paper on top and then another tray and something heavy such as a heavy ovenproof dish or fry pan. Pressing the lamb bacon as you cook it allows it to keep an even shape and come out thin and crispy.

Place the tray in oven and cook covered and weighted in oven until bacon is crispy. This will take approximately 15-20 mins.

For the dressing, whisk all the ingredients of the English mustard dressing together in a small pot and set aside.

Trim the Brussels sprouts and cut in half.

Blanch the Brussels sprouts for 5 minutes, refresh and place on a dry cloth to drain.

In a hot fry pan sear the Brussels sprout halves face down in the olive oil and then add a tablespoon of butter and continue to fry over moderate heat until the surface is caramelised.

Add a drizzle of the English mustard dressing to the hot pan while the Brussels sprouts are still caramelising.

Place the Brussels sprouts in a serving bowl and top with the red apple, celery, slices of lamb bacon, and shave or grate over the Pecorino cheese.