Mutton, wasabi & squash

Preheat the oven to 210°C fan

Roast the bones in the oven in a large roasting tray for 45 minutes

Remove the bones from the tray and set aside. Add enough water to the pan to coat the bottom, and then place the roasting tray over a medium heat. Deglaze the pan, stirring to scrape up all the fond from the bottom, then pour off the water and fond mixture and reserve it

Melt the lamb fat in a large pan. Add the lamb trim and cook until deeply roasted

Add the vegetables and cook until deep golden, about 15-20 minutes

Add the thyme and peppercorns; toast in the same pan until aromatic

De-glaze the pan with the wine and vinegar, scraping up all of the fond 

Add the stocks and water mixed with the fond – adding more if necessary to cover all the bones – and bring to a boil

Reduce to a simmer and then cook for 5 hours

Once cooked, remove all the large bones and pieces of vegetables, then strain through a fine mesh sieve

Bring to a boil, then simmer until reduced by half

To make the dashi, preheat the oven to 155°C fan

Roast the nuts and squash seeds for 20 minutes

Bring the water to a boil and add all the dashi ingredients, including the toasted seeds, then turn off the heat

Steep for 1 hour and then strain

To make the squash purée, peel the squash and de-seed, reserving the skin and seeds

Preheat the oven to 160°C fan

Wash any pulp off the seeds

Roast the skin and seeds for 25 minutes

Bring 100g of the dashi to the boil and add the roasted skins and seeds. Infuse for 15 minutes then strain

Roughly chop the peeled squash, then process in a food processor until almost smooth

Vac pack the squash with the brown sugar and 25g rapeseed oil, or put in a ziploc bag

Sous vide at 95°C for 1 hour until totally soft

Blend all the ingredients – squash, sugar, remaining oil and saffron – with 25g infused dashi until you have an ultra-light purée. Season with smoked salt to taste

For the wild garlic sauce, simmer the wine over a high heat until reduced by half

Blitz together with all the remaining wild garlic sauce ingredients together in a high speed until smooth and vibrant green, then transfer to a bowl set in a larger bowl of ice to cool quickly

Strain through a fine mesh sieve then set aside

For the wasabi and mint purée, first bring the sugar and vinegar to a boil, stirring to dissolve the sugar

Remove from the heat, then add the mint. Infuse the vinegar with the mint for 45 minutes, then strain the mint out

Meanwhile, peel the shallots and then cut them in half lengthways so you have two long pieces with a flat base. Do the same with the cucumbers, and cut the cucumbers in half as well 

Sear the cucumber and shallots in a large frying pan in a dash of oil until very dark on the base. Transfer the shallots to a covered container, or a bowl wrapped in cling film, so they steam and soften

Return the vinegar mixture to a pan and whisk in the agar. Bring to a boil and then boil for 2 minutes, whisking occasionally to help dissolve the agar. Transfer to a container and set in the fridge

Once set, blend the purée with the remaining ingredients, doing this in batches if needed

Blend the purée again, then pass through a chinois and check seasoning to taste

Carve the mutton off the bone and portion into 120 g pieces

Sear the mutton over live fire – in the restaurant they use a robata grill – until 54°C at the thickest part of the flesh

Slice the mutton into two and brush the flesh with brown butter

Plate the mutton with warmed squash purée, the cold wasabi purée and the warm wild garlic sauce. Finish with the lamb sauce and season with verjus