Ingredients

Ingredients For the mustard seed oil

• 50g/2oz yellow mustard seeds

• ½ white onion, chopped

• 2 garlic cloves, roasted, skin removed

• 300ml/10fl oz sunflower oil

For the caramel syrup

• 100g/4oz sugar

• 50ml/2fl oz water

• 30ml/1fl oz fresh lime juice

For the lamb

• 1 loin salt marsh lamb, fully trimmed of fat and sinew

• 10g/½oz roast onion powder (substitute onion powder if unavailable)

For the lamb sweetbreads

• 4 lamb sweetbreads

• 1 medium onion, finely chopped

• 2 cloves

• 1 bay leaf

• handful parsley stalks

• salt

• 1 tsp icing sugar

• 2 tbsp clarified butter

For the pickled red cabbage

• 2 tbsp mustard oil (see recipe above)

• 50g/2oz carrots, finely chopped

• 50g/2oz onions, finely chopped

• salt and freshly ground black pepper

• 1 red cabbage

• 55g/2oz coarse sea salt

• 150ml/5fl oz bilberry and African basil-infused vinegar

• 250ml/9fl oz malt vinegar

• 150ml/5fl oz white wine vinegar

• 150ml/5fl oz balsamic vinegar

• 400ml/14fl oz red wine

• 300g/10½oz caster sugar

• 2 star anise

• 5 bay leaves

• 10 whole cloves

• 1 tsp whole black peppercorns

• 1 tsp whole pink peppercorns

• 1 cinnamon stick

• 5 whole dried red chillies

For the potato crisps

• 300ml/½ pint vegetable oil, for deep frying

• 1 Maris Piper potato

To serve

• 2-3 large spring onions, finely sliced

• small bunch wild summer leaves, trimmed, washed and dried

• pea shoots and asparagus shoots

• squeeze fresh lemon

• small handful chives, chopped

• salt

• freshly ground black pepper

Description

Recipe Uses 50g/2oz Yellow Mustard Seeds , ½ White Onion, Chopped , 2 Garlic Cloves, Roasted, Skin Removed , 300ml/10fl Oz Sunflower Oil, 100g/4oz...

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