Ingredients

Ingredients For the lamb broth

• 300g/10½oz lamb mince

• 50g/2oz onion, finely diced

• 50g/2oz carrot, finely diced

• 50g/2oz celery, finely diced

• 2 free-range egg whites

• sprig fresh rosemary

• pinch salt

• 1.5 litres/2¾ pints lamb stock

For the mint jelly

• 25ml/1fl oz Chardonnay vinegar

• 75ml/3fl oz hot water

• 25g/1oz sugar

• 1 small bunch fresh mint, leaves only

• pinch kappa carrageenan (available from online specialist suppliers)

For the stuffed cabbage leaves

• 8 small cabbage leaves

• 25g/1oz butter

• 1 shallot, finely chopped

• ½ garlic clove

• 30g/1oz cabbage heart, finely shredded

• 50g/2oz lamb neck, finely minced

• salt and freshly ground black pepper

For the lamb sweetbreads

• 4 lamb sweetbreads

• pinch chicken bouillon (powdered stock)

• sprig fresh rosemary

• 1 chipping potato (such as Maris Piper), peeled, shredded

• vegetable oil, for deep-frying

For the ham and leek terrine

• 24 baby leeks

• sprig fresh thyme

• pinch chicken bouillon (powdered stock)

• 6 slices dry cured ham

• knob of butter

To serve

• 4 baby carrots, sliced

• 1 tbsp honey

• 1 tbsp vegetable oil

• 2 lamb tenderloins

• knob of butter

• 100g/3½oz finely diced seasonal root vegetables (such as carrot, swede, turnip)

• 1 tbsp chopped fresh flatleaf parsley

• drizzle rapeseed oil

Description

Try This Super-sophisticated Take On The Traditional Welsh Soup.

View Full Recipe