Lightly smoked plate of lamb carpaccio with shallot mousse, pickled walnut and quails eggs

Trim any sinew and fat from the loin of lamb. Mix all the marinade ingredients (berries, garlic, red wine, brown sugar and thyme leaves) together and pour over the lamb. Cover and leave for 12 hours. Remove from the marinade, thoroughly rinse and leave to dry. Roll the lamb in cling film to create a cylinder and chill in the freezer until just firm enough to slice

For the mousse, peel down 6 large shallots and finely slice. Slowly sweat down in the oil and butter until tender and then allow to caramelise slightly. Blend in a food processor until smooth

Place a glass cloche over the dish, using a smoking gun and oak chippings to fill the dome with smoke. The dish should be presented quickly and the cloche removed to prevent the dish from becoming too overpowering

Warm the gelatine leaves in a small amount of the shallot purée adding the rest once well mixed. Gently fold in the cream and crème fraiche. Season before allowing to set in the fridge.

Once the mousse has set, begin to blanch some green beans in a pan. Using a meat slicer or a very sharp knife, slice the lamb cannon arranging the slices on 4 plates. Dress with olive oil and season lightly with salt and pepper. With a hot teaspoon, curl 3 small quenelles of shallot mousse on top of the lamb.

Garnish with the shelled quails eggs (halved), thin slices of pickled walnut and the blanched green beans. Arrange a few salad leaves on top