Lamb neck and fennel salad

Crush the sea salt, juniper berries, peppercorns and caraway seeds with a pestle and mortar, then tip into a food processor with the mint, thyme, wild garlic (if using) and olive oil, and whizz until smooth.

Put the lamb necks into a container, pour over the marinade and mix until fully covered. Chill for 6 hours or preferably overnight.

To make the fennel salad, combine the white wine vinegar, caster sugar, fine sea salt, star anise and coriander seeds with 100ml of water in a small pan and bring to the boil. Put the fennel into a bowl, pour over the hot pickling liquid and leave for 1 hour. Put the wild garlic (or rocket and garlic), mint, parsley and extra-virgin olive oil into a food processor, whizz until smooth and chill.

Heat the oven to 200C/fan 180C/gas 6. Rinse the lamb neck under cold running water and pat really dry. Heat a frying pan over a high heat, add the 1 tbsp oil and sear the fillets for 2 minutes on each side. Put onto a baking tray and roast for 5-10 minutes, depending on the thickness. Rest on a plate, covered loosely with foil, for 5 minutes, then thickly slice.

Drain the fennel, then toss it with the herby dressing. Pile onto a plate and serve alongside the lamb.