2. Boil a kettle and in the measuring jug dissolve the vegetable cube to make 500ml of stock. Pour 350ml (out of 500ml) of the stock into the medium saucepan and bring it to the boil.
3. Prepare the celeriac: first cut off the outer layer and throw it away. Then keep cutting off chunks of white flesh until all is cut. Chop the pieces further so that they boil easier. Throw them into the boiling stock, cover and cook for 10 minutes.
4. Slice 2 beetroots into discs, put them in the roasting tin, spray with olive oil and place in the oven until the end of cooking time. (Don wait to reach its target temperature)
5. Pour the remaining 150ml of vegetable stock into the small saucepan and bring it to the boil. Slice the pear avoiding its core and place in the stock to simmer for 3-4 minutes. Transfer, preserving the stock, into the tin with the beets and continue to roast in the oven.
6. Meanwhile, on a large plate spread 2 tablespoons of breadcrumbs. Season the lamb steaks and coat both sides in breadcrumbs.
7. In the frying pan melt half of the butter. Fry the lamb for 2 of minutes on each side and then move it to the roasting tin placing on top of the beetroots. Roast (at 220C) for 3-4 minutes.
8. Return to the frying pan, pour the stock from the pan where you cooked pear and deglaze it.
9. Roughly chop the mint leaves leaving a couple of sprigs for decoration.
10. Drain the celeriac and put it back to the pan. Add the rest of the butter and a ½ teaspoon of ground ginger. Pour the stock from the pan, add the mint and mash it with the masher.
To serve - Arrange the celeriac mash in the middle of the plate and place the beetroot slices around it. Rest the lamb on top. Decorate it with slices of pear and a sprig of mint.