In a pan, sauté onion with 10g olive oil on medium-low heat till brown and fragrant.

Toss in the lamb and fry till you get a Maillard reaction (till it turns brown).

Deglaze with the butter and slowly add in white wine. Combine well. 

Toss in the remaining ingredients (garlic, red plums, ground cinnamon, nutmeg, 8g honey, 3g salt and sherry vinegar) and mix well. 

Add enough water to cover the lamb and cook for 30 mins.

Remove from heat and set aside.

In a pot, combine the canned tomato, 30g honey, balsamic vinegar, 1g salt and cumin and bring it to a boil.

Reduce heat to a simmer, cook for 5 mins until sauce has thickened.

Remove from heat and set aside

Pre heat oven at 180⁰C.

In a bowl, toss the celeriac and broccoli with 20g olive oil.

Transfer onto lined baking tray, sprinkle 2g salt and pop into the oven for 15 mins.