2 large carrots (around 400g/14oz total weight)
½ large celeriac (around 500g/1lb 2oz)
freshly cooked green beans, to serve
2 large onions, halved and finely sliced
sprigs flatleaf parsley (optional)
1 large parsnip (around 255g/9oz)
24 fresh sage leaves, depending on size
1 tbsp plain flour
flaked sea salt and freshly ground black pepper
¼ whole nutmeg, freshly grated
3 tbsp sunflower oil
1 tbsp sunflower oil
50g/1¾oz butter
50g/1¾oz butter, cut into cubes
4 lamb’s kidneys
8 lamb chops
150ml/5fl oz Marsala wine (or Madeira or medium sherry)