Baby corn
5 ml olive oil
2 packets baby corn (about 14)
Maldon salt, to taste
1 rosemary sprig
Corn purée
6 large corn on the cob
3 garlic cloves
3 rosemary sprigs
500 ml cream
1 lemon juice and zest
salt and pepper
Crispy parsnips
5 parsnips
2 L sunflower oil ( for deep frying)
2 rosemary sprigs
Maldon salt, to taste
Garnishes
3 radishes
10 ml red wine vinegar
5 ml sugar
roast leeks from the roasting pan
1 punnet thyme
1 punnet rosemary
Green gremolata
50 g pine nuts
1 punnet parsley
1 punnet mint
3 garlic cloves
2 lemons (juice and zest)
200 ml olive oil
1 cup parmesan
Lamb
2 kg deboned leg of lamb (bone to be cut into smaller pieces and packed separately)
100 ml olive oil
3 medium sized carrots
14 baby leeks
1 bunch celery with leaves
250 ml dry white wine
250 ml chicken stock
1 punnet mint
1 punnet flat leaf parsley
2 bunches spring onion
1 punnet rosemary
3 garlic cloves
2 anchovy fillets
6 lemons (zest and juice)
1 Tbsp sugar
Maldon salt, to taste
Lamb gravy
1 kg meaty lamb bones (add the leg bone that was reserved to this)
60 ml butter
30 ml sunflower oil
2 brown onions
2 carrots
1 celery stalk with leaves
1 L chicken stock
500 ml beef stock
1 bay leaf
1 punnet thyme
1 punnet parsley
black peppercorns
Parmesan foam
4 cups water
2 cups parmesan and parmesan rind
5 g soy lecithin
Tomato concasse
4 large ripe tomatoes
10 ml red wine vinegar
5 ml olive oil
Lamb
Lamb gravy
Corn purée
Charred baby corn
Crispy parsnips
Green gremolata
For rosemary and mint dust
Parmesan foam
For the crispy garlic
Tomato concasse
Radishes