New season Herdwick lamb, spring vegetables and clover

by Ollie Dabbous
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Ingredients

Fresh Meat

  • 1 lamb belly, with 8 bones (leave the bones in)
  • 1.2kg lamb bones, ideally ribs, chopped into 3cm pieces
  • 500g of lamb stock
  • 2 lamb cannons, approximately 400g each

Beverages

  • 1l water
  • 150ml of white wine, boiled for 1 minute, 1 tbsp reserved
  • 1 tbsp of water
  • 1l water
  • 10g of water

Store Cupboard

  • 75g of salt
  • 1 tsp black peppercorns, crushed
  • 1 sprig of rosemary, bruised
  • salt
  • 250g of chicken stock
  • 1 sprig of rosemary, bruised
  • 30g of salt
  • 1 pinch of salt
  • 8g of salt
  • 1g of salt
  • 5g of salt
  • 2g of sugar
  • 2g of salt

Spices & Dried Herbs

  • 3 bay leaves

Fruit & Vegetables

  • 2 garlic cloves, crushed
  • 250g of tomatoes, chopped
  • 1/2 onion, finely diced
  • 1 carrot, finely diced
  • 1/2 leek, finely diced
  • 1 stick of celery, finely diced
  • 1 tomato, ripe, chopped
  • 1 garlic clove, sliced
  • lemon peel, 1 strip, bruised
  • 100g of baby spinach
  • 1kg chipping potatoes, peeled and thinly sliced on a mandoline
  • 18g of garlic, finely chopped
  • 500g of white onion, sliced
  • 15g of garlic, peeled and sliced
  • 5g of lemon juice
  • 80g of peas, podded
  • 80g of sugar snap peas
  • 4 baby turnips, with long stems
  • 32g of lemon juice

Delicatessen

  • 250g of veal stock

Oils & Vinegars

  • 1 tbsp of vegetable oil
  • 1 tsp Chardonnay vinegar
  • 100g of high-quality olive oil, Ollie recommends Crete Gold
  • 100g of vegetable oil
  • 100g of olive oil
  • 100g of vegetable oil
  • 25g of garlic oil
  • 25g of vegetable oil
  • 5g of Chardonnay vinegar
  • 6 tbsp of garlic oil
  • 10g of Chardonnay vinegar
  • 100g of extra virgin olive oil

Salad & Fresh Herbs

  • 5g of arrowroot
  • 1 sprig of thyme, bruised
  • 100g of mint
  • 4g of thyme, bruised
  • 48 pea shoots
  • 48 mint tips

Dairy

  • 250g of unsalted butter
  • 50g of whipping cream
  • 150g of crème fraîche
  • 80g of Greek yoghurt, strained

Cheese

  • 100g of Slipcote cheese

Speciality Ingredients

  • 24 pink purslane
  • dried clover