In the water, bring the rutabaga, the split peas and the spareribs to the boil with the bouquet garni and skim. Simmer slowly for 1 hour.
Take out the meat, season with salt and pepper and allow to cool, covered with plastic wrap to prevent it drying out.
Remove the bouquet garni and blend the peas and rutabaga into a rustic mash. Season with salt and pepper and maybe a little cider vinegar.
Apple mustard: Wash the apples and quarter them. Steam with the peel and core intact in a covered pot until completely soft. Blend finely and pass through a fine mesh sieve. Season the mash with the cider vinegar, coarse mustard and the brown sugar.
Rutabaga Crudités with Ramsons: Peel the rutabaga and slice or grate into thin matchstick-sized pieces. Wash the rutabaga pieces and drain well.
Peel the apples, quarter and then remove the core. Chop into smaller pieces and blend or pound together with a mortal and pestle with the ramsons and the rapeseed oil. Adjust the consistency and taste with the cider vinegar and season with salt and pepper.
Mix the rutabaga with the dressing and season to taste again.
Just before serving, rub the spareribs with the apple mustard and grill them quick and hard over charcoal or in a grill pan, one minute on each side. Serve the spareribs in smaller pieces with the warm pea purée and the rutabaga crudités.