Heat the tarragon base and add the gelatine and set aside. In a Thermomix, blend the eggs, egg yolk, mustard, and tarragon together. Gradually add the base/gelatine mixture while hot. Pour the oils in slowly, add remaining tarragon, forming the mayonnaise.
Thinly slice the turnips in a pan. Add the milk, cream, and butter. Bring to the boil and cook turnip until soft. Strain and blend in a Thermomix with the temperature setting at 90°c. Add liquid to get required texture. Cook for longer to get a smoother consistency.
Emulsify the butter and water together. Add the thyme and garlic. Warm the broad beans through at the last minute.
In a pan, heat the lamb fat and add the trimmings, onion, and seeds. Cook for 2 minutes for colouration. Add the celery, paprika and tarragon. Deglaze with Madeira. Reduce to ¾. Add the stocks and reduce. Pass through a fine sieve.
Place lamb breast in a vac pack bag with 200g of rendered lamb fat and a sprig of rosemary. Cook at 80°c for 12 hours on steam setting. Remove the lamb once cooked and press under a weight before cooling.
Bring all ingredients to the boil in a pan. Take off the heat and allow to cool. Transfer to vac pack bags and seal. Place in a fridge to infuse for 24 hours before using.
Assembling the Dish
Pan fry the loin of lamb in 20g lamb fat. Add the breast and caramelise evenly. Place the turnip purée on a plate and build the meat and broad beans on top. Thinly slice some raw turnip and season with salt and a little olive oil. Place the turnip slices on top and finish with nasturtium leaves, tarragon mayonnaise and cumin sauce.
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