Lamb

140g       Lamb cannon

Render the fat down and then start to butter roast and leave to rest for 7 minutes before slicing

Spice aubergine puree

4              large aubergine

Roast on a stove to burn the outside, then leave on a tray and wrap in cling film. Once rested for 1 hour, the aubergine is easier to peel. Remove the outer skin and place into a blender.

Add:

2 cloves garlic

40g         ground cumin

10g         paprika

2              lemons- squeezed

2tb         tahini paste

Salt and pepper

100ml    olive oil

Add all in the blender and adjust seasoning if needed. Blend until smooth.

Artichokes

5 artichokes- prepare

200g       Olive oil

200g       White wine

2oog      veg stock

2              Shallots- cut

2 lemons- cut and squeezed

Bay leaf/parsley stalks/ thyme

Once prepared, place all the ingredients into a pan, cover with parchment paper and simmer on the stove.   When cooked, cool down and slice in half and roast into a pan.

Broad beans- popped for garnish

Slice thinly baby aubergine- and fried in deep fryer 160C for 2/3 minute and left to dry out and crisp.

Cherry tomatoes- sliced in half and seasoned with salt and thyme and slowly dried out above the stove

Black olive caramel

200g       sugar

250g       chopped black olives

150ml    water

Start to make a golden colour caramel, add the chopped black olives and water, simmer altogether and leave to reduce to a syrup, pass and leave to strain in muslin cloth until clear.