The dish is made up of four parts

Black mole
Ingredients
3x tomatoes, regular
30g dry cranberries
¼ white onion
20g dark chocolate
3x garlic cloves
3g cinnamon powder
2g clove powder
50g ancho chile puree
30g pasilla chile puree
15g peanuts
2x corn soft tortilla
25g baguette bread slices
2g sesame seeds
½ litre chicken stock
5x leaves of fresh thyme
10g salt
5g black pepper
2g cumin powder

Method
Tip: Mole tastes better prepared a day earlier, as the flavours are more intense. Also use an iron skillet, but don’t wash it during preparation to boost the taste.
1 Char the tomatoes, onion and garlic until a golden-black colour.
2 Toast the peanuts, corn tortilla, bread and sesame seeds.
3 Puree the charred and toasted ingredients in a blender with a bit of chicken stock.
4 In the same skillet, add corn oil and fry the pureed ingredients, adding the two chile purees, thyme, cinnamon and cloves, then simmer for 45 minutes.
5 Add the chocolate and season with the salt and pepper.

Butternut squash puree
Ingredients
1x butternut squash, roasted
6x leaves of fresh mint julienne
3x roasted anaheim peppers
40g butter
10g salt
4g white pepper
30g brown sugar

Method
1 Cut the butternut squash in half, place on a sheet tray skin down, sprinkle the brown sugar and butter, and cook for 30 minutes at 200°C.
2 Scoop the meat of the squash and mash until pureed. Add butter, roasted chiles and mint leaves, and season with salt and white pepper.

Rack of lamb
Ingredients
1x rack of lamb, with four bones
10g roasted garlic puree
2g salt
2g black pepper
10ml corn oil

Method
Rub the lamb with salt and black pepper, followed by the roasted garlic; add some corn oil for grilling (I prefer to cook the lamb medium rare, for about eight-12 minutes).

Grilled asparagus
Ingredients
3x pieces asparagus
2g salt
1g black pepper
10ml corn oil
Method
1 Boil one litre of water with 20g of salt, and add the asparagus for two minutes and transfer to a bowl with ice and water, and let set for five minutes. Remove the asparagus and dry it.
2 Season the asparagus with
corn oil, salt and black pepper.
3 Grill in the hot spot of the
grill for two-three minutes.

To serve
1 Grill the lamb to the desired temperature and let it rest for about two minutes.
2 Add the butternut squash puree and the mole sauce with the asparagus on the side.
3 Garnish the dish with a crispy green plantain.