This is the recipe that Vicky Newitt came up with when asked for her signature dish. She says she uses local British lamb to achieve the mouth-watering flavour that her customers come to expect from her cooking.

YOU WILL NEED Four 200g lamb racks One medium aubergine Sprig Rosemary Two cloves garlic Two shallots finely chopped 200g fresh spinach, stalks removed and discarded 4 tbspns double cream 200ml chicken stock Balsamic vinegar Sugar ½ glass red wine 12 broccoli florets 12 boiled new potatoes.

Method: First make the aubergine caviar by preheating the oven to 200C/400F or gas mark 6. Slice the aubergine in two lengthways and score the flesh with the tip of your knife in a criss-cross pattern.

Rub the garlic over the scored sides and stud with rosemary leaves. Drizzle with olive oil, sandwich both halves together, wrap in tin foil and bake for 35-40 minutes.

Allow the cooked aubergine to cool slightly, discard the rosemary and scrape the flesh into a food processor and blend, then set to one side.

Make the spinach purée by melting the butter in a small pan, add the shallots and spinach and fry gently until the spinach has wilted. Transfer the contents of the pan into a food processor, add a splash of stock or water and the cream and blend until smooth, adding a little more cream if it is too thick. Set to one side.

Now make the red wine jus by bringing the chicken stock to the boil and allowing it to bubble until it reduces by half. Add the wine, boil up again and reduce until a nice consistency. Add a splash of balsamic vinegar and a little sugar to taste.

Pan fry the lamb racks in butter until browned evenly. Place in the oven at 220C/425F or gas mark 7 for ten to 15 minutes depending on how you like your lamb cooked. Allow the cooked lamb to rest in a warm place while you fry the new potatoes in a little butter, having cut them in half.

Blanch the broccoli florets and then assemble as shown in the photograph.