Ingredients

Ingredients For the lobster and basil mousse

• 1 x 500g/1lb 2oz live lobster

• 1 carrot, peeled, chopped

• 1 celery stalk, trimmed, chopped

• 1 small onion, peeled, chopped

• 1 fresh bay leaf

• 6 black peppercorns

• 1 bunch fresh tarragon

• 50g/2oz sea salt flakes

• 110ml/4fl oz white wine

• 1 litre/1¾ pints iced water

• 200g/7oz chicken breast

• 200g/7oz fresh salmon fillet

• 2 free-range egg whites

• 50ml/2fl oz double cream

For the rolled loin of lamb

• 110g/4oz fresh baby spinach leaves

• 2 x 300g/10½oz lamb loin, fat intact, bone removed (available from some traditional butchers)

• 200g/7oz caul fat

• Small handful fresh rosemary leaves

• Sea salt flakes and freshly ground black pepper

For the lamb jus

• Cooking juices from the lamb loin (see above)

• 50ml/2fl oz red wine

• 25g/1oz unsalted butter

For the basil purée

• 4 bunches basil leaves

For the cheesy mustard mash

• 1kg/2lb 2oz floury potatoes, such as Maris Piper or King Edward, peeled, chopped into equal-sized pieces

• 110g/4oz cheddar cheese, grated

• 50g/2oz wholegrain mustard

• Small bunch chopped fresh parsley

• Small bunch chopped fresh chives

• Salt and freshly ground black pepper

For the baby vegetables

• 150g/5oz asparagus

• 150g/5oz baby carrots, scrubbed

• 150g/5oz baby leeks, trimmed

• 150g/5oz baby turnips, peeled, chopped

• 400g/14oz unsalted butter

• 50g/2oz sugar

• 400ml/14fl oz vegetable stock

• Salt and freshly ground black pepper

Description

Recipe Uses 1 X 500g/1lb 2oz Live Lobster, 1 Carrot, Peeled, Chopped, 1 Celery Stalk, Trimmed, Chopped, 1 Small Onion, Peeled, Chopped , 1 Fresh Bay...

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