Lamb croquettes

• For the croquettes, preheat oven to 200C.
• Place rock salt onto a tray, then place potatoes on top. Roast potatoes in oven for about 1 hour or until easily pieced with a knife. Allow to cool slightly, scoop out flesh into a large bowl and mash, then allow to cool completely.
• Add goat’s cheese, 100g of the flour, lamb and egg yolk to bowl with salt and pepper, mixing until just combined, taking care not to over-mix as the croquettes will become gluey.
• Place remaining 100g flour, eggs and breadcrumbs into 3 separate bowls.
• In batches, roll the mixture into logs about 1½ cm thick. Cut 4cm pieces from log and shape into croquettes.
• Dust croquettes in flour, shaking off any excess, then dip into beaten egg, followed by breadcrumbs to coat. Place croquettes onto a large baking tray lined with baking paper. Refrigerate for at least 1 hour.
• Half-fill a saucepan or deep-fryer with oil, and heat to 180˚C.
• Cook croquettes for about 3-4 minutes or until crisp and golden. Drain well on paper towel. Season with salt and keep warm.

Roast corn puree

• Roast corn puree
• Place corn onto a tray. Grill for 8–10 minutes, turning, until husks are black and starting to fall apart. Set aside. When cool enough to handle, remove husks and slice kernels from the cob.
• Meanwhile, melt butter in a small saucepan over low heat. Cook eschalot for about 2 minutes or until translucent. Add corn kernels, garlic, cream and a pinch of sea salt. Bring to the boil and simmer for about 10 minutes or until reduced and thickened.
• Transfer corn mixture to a blender and puree until smooth. Season to taste.

Corn salsa

• For the corn salsa, heat a dry, heavy-based frying pan over high heat until very hot. Add corn kernels and cook for about 1 minute until blistered, stirring constantly. Transfer to a bowl.
• Add remaining ingredients to bowl, and stir to combine. Season to taste.

To serve

• To serve, smear puree onto platter, arrange with croquettes, and garnish with salsa and celery cress.