Belly of Lamb

Stage One: Take the belly of lamb off the bone and trim any excess fat, ensuring that the skin is removed. Stage Two: Roll the belly of lamb lengthways very tightly and wrap in cling film in order to retain its shape and then twist each end to form a sausage. Tie along its length eight times. Cook for one hour at 150°C or in the combi at 180°C with part steam. Stage Three: When cooked allow to cool down and when cold spread with basil mousse until the lamb is completely covered and then roll in herbed breadcrumbs. Stage Four: Wrap the lamb in the pig’s caul, then wrap again in cling film until ready to serve. Stage Five: Place the lamb in the oven in the cling film in order to retain the moisture. Cook the kidneys until pink and heat the olive mash. Create three towers of ratatouille around the plate and pipe the mash slightly off centre with the cooked kidneys along side. Remove the lamb from the cling film when ready and rested. Cut the top off at an angle and stand next to the mash and kidneys with a sprig of rosemary and a deep fried basil leaf atop each ratatouille tower. Finish with the sauce and drain the basil oil into the jus. Serve. Supplied by: Paul Morgan, Hampshire Arms, Crondall, Hampshire.