This week we have been exploring some seasonal produce and flavour pairings. This is what we came up with: pomegranate marinated lamb with mint, walnut emulsion, roasted garlic, rhubarb, pomegranate seeds and Greek yoghurt. Lamb and mint is of course a classic British combination, and the pomegranate seeds offer a burst of fruity freshness that goes brilliantly with the lamb and the subtle walnut emulsion. The garlic roasted in foil for 45 mins has a mellow, slightly caramalised taste. As well as adding a shot of bright pink, the rhubarb gives a satisfying tartness that cuts through any fattiness from the lamb.