10 Lamb Necks 20 Spring Onions 30 Baby Carrots 10 Baby Turnips 300g Yogurt Espuma 200g Celeriac Puree 200g Navarin Jus 5g Black Garlic Puree 5g Potato Crumb 50 Sorrel Cress
For the yogurt espuma
550g Milk 450g Yogurt 10g Agar agar 5g Cumin Celeriac puree 500g Celeriac 50g Butter For the black garlic puree 100g Black Garlic 40g Red Wine Jus
For the Navarin
10 Lamb Middle Neck 1btl White Wine 5 Tomatoes 1 Turnip 3 Carrots 3 Shallots 2 Celery Sticks 1 Garlic Bulb 100g Tomato Puree 5 Parsley Stalks 2 Bay Leaves 5 Thyme 5 Rosemary (no stalk) 2 Tarragon
Organic Lamb from Goodwood Farm, turnip, spring onion and yoghurt
For the yoghurt esupma, toast cumin seeds and place in a pan with milk and bring to the boil. Infuse for 30 minutes, then pass through a fine sieve. Bring back to the boil, adding the agar agar and cook for two minutes. Remove from heat, fold in the yogurt and cool. When cold, and set, blend until smooth and pass through a fine sieve. Place the mixture into an Espuma gun and use two chargers to charge it. if serving within two hours keep somewhere warm, otherwise store in the fridge ready to reheat and serve.
For the celeriac puree, peel the celeriac and cut into small pieces so that they will cook quickly. Place the butter in a pan and add the celeriac. Cook very gently with a lid on the pan. Once cooked, liquidise until smooth using a blender and season to taste. Do not blend for too long or the celeriac will turn brown. Chill in the fridge or over a bowl of ice until ready to serve.
For the black garlic puree, blend using a liquidiser until smooth.
For the Navarin, Lightly colour the lamb middle neck, all over, in rapeseed oil and set aside. Colour the vegetables then the tomato puree and cook out. Add the herbs and deglaze with the white wine and reduce to a syrup. Top up with the stocks and simmer to correct consistency. Pour the stock over the lamb middle neck and braise on 170oc for 2 hours. Remove the meat from the stock and pass the resulting sauce through and chinois then super bag. Finish the sauce with a beurre noisette flavoured with garlic and rosemary.
To serve, heat the lamb in some stock until hot.
Glaze with the navarin sauce. Cook spring onions in an emulsion, then add the carrots and turnips and warm. Heat the celeriac puree in a separate pan. Remove the lamb from the pan and garnish with some potato crumbs.
Arrange on the plate, as shown in the photo. Place a spoonful of celeriac puree at the top of the plate and garnish with the vegetables as shown. Finish with the yogurt espuma and sorrel cress.