½ tsp crushed Schwan pepper
½ tsp toasted coriander seeds
1 tsp coarse sea salt
Large pinch of smoked paprika
3 tbsp of pomegranate syrup
1 lamb belly ribs
2 litre of water
110g salt
50g honey
30g brown sugar
1 heads of garlic, cut in half
2 bay leaves
12g black peppercorns
2g cloves
15g bunch of thyme
15g sprigs of sage
240g of chickpea flour
120g tapioca flour
100g of baby spinach leaves
20g of wild garlic
400ml water
10g salt
200g wild garlic
150g veg oil
150g olive oil
250g thick Greek yoghurt
25g wild garlic oil
2g Salt
Combine everything together an hang in a muslin to dry.
2 baby cucumber, sliced at 1mm lightly
Lay completely flat in a sous vide bag with 12g salt & compress for 2-3 hours.
100g rice vinegar
40ml water
40g granulated sugar
Small chunk of fresh ginger, thinly sliced
10ml toasted sesame oil
2g salt
2g curry powder
Few mint leaves
2g turmeric
2g Sichuan peppercorns
1 cloves garlic bashed
1g dried chili flakes
1 medium-sized red chili, halved, deseeded and finely sliced
150g red wine vinegar
50g sherry Vinegar
100g water
50g sugar
1bay Leaf
2 Star Anise
2 red onion, thinly sliced
Pinch of red dry chili
Small nugget of sliced ginger
3g salt
Bring all of the above to a simmer, then leave to cool, and pour over the onions and compress twice.
Bring all the ingredients to a simmer and take off the heat. Leave to cool and refrigerate with all the herbs in.
Place the prepared belly or ribs into the brine for 6 hours, then place onto a rack to air dry in the fridge for a min of 2 hours to ½ a day.
Regardless of if they have been brined or not, rub the marinade in and leave for 3 hours before cooking. Ribs are best cooked on the barbecue for best result.
Cook slow at 75c for 8 hours. Press well in fridge once cooked.
Process all the ingredients into a blender until the batter is smooth. Add more water if needed, as it may thicken.
Add a little oil to the pan, spin the mix evenly around the non-stick pan and cook for about two minutes on a low – medium heat. Turn over for another minute, then remove from the pan and cut to the correct size.
Bring a pan of 3% salt water to the boil and add the garlic leaves, cooking for 30 seconds before placing straight into iced water. Leave until completely cold.
Squeeze as much of the water out and dehydrate at 65c for 3 hours.
Blend in a thermos with the oil at 70c for 7 minutes. Tape a J cloth over a paco jet, and place into an ice bath. Pour in the oil to suspend and place into fridge to drip 5-6 hours.
Gently heat the rice vinegar with the sugar, salt, mint, ginger, fresh chili, spices and stir to help the sugar and salt dissolve.
Heat the sesame oil in a small frying-pan, fry the peppercorns for about 10 seconds, add the dried chili and cook for 15 seconds or so.
Pour in the vinegar while it’s still hot and mix well, then leave to cool. Add the cucumber and leave to marinade for 2 days before using them.
1 wrap
Shredded lamb belly
A few garlic leaves
Hung garlic yogurt
Spiced cucumber
Pickled red onion
Spread the yogurt onto the wrap, add the garlic leaves on top, layer over the shredded lamb belly, then the pickled onion and cucumber.
½ tsp crushed Schwan pepper
½ tsp toasted coriander seeds
1 tsp coarse sea salt
Large pinch of smoked paprika
3 tbsp of pomegranate syrup
1 lamb belly ribs
2 litre of water
110g salt
50g honey
30g brown sugar
1 heads of garlic, cut in half
2 bay leaves
12g black peppercorns
2g cloves
15g bunch of thyme
15g sprigs of sage
240g of chickpea flour
120g tapioca flour
100g of baby spinach leaves
20g of wild garlic
400ml water
10g salt
200g wild garlic
150g veg oil
150g olive oil
250g thick Greek yoghurt
25g wild garlic oil
2g Salt
Combine everything together an hang in a muslin to dry.
2 baby cucumber, sliced at 1mm lightly
Lay completely flat in a sous vide bag with 12g salt & compress for 2-3 hours.
100g rice vinegar
40ml water
40g granulated sugar
Small chunk of fresh ginger, thinly sliced
10ml toasted sesame oil
2g salt
2g curry powder
Few mint leaves
2g turmeric
2g Sichuan peppercorns
1 cloves garlic bashed
1g dried chili flakes
1 medium-sized red chili, halved, deseeded and finely sliced
150g red wine vinegar
50g sherry Vinegar
100g water
50g sugar
1bay Leaf
2 Star Anise
2 red onion, thinly sliced
Pinch of red dry chili
Small nugget of sliced ginger
3g salt
Bring all of the above to a simmer, then leave to cool, and pour over the onions and compress twice.
Bring all the ingredients to a simmer and take off the heat. Leave to cool and refrigerate with all the herbs in.
Place the prepared belly or ribs into the brine for 6 hours, then place onto a rack to air dry in the fridge for a min of 2 hours to ½ a day.
Regardless of if they have been brined or not, rub the marinade in and leave for 3 hours before cooking. Ribs are best cooked on the barbecue for best result.
Cook slow at 75c for 8 hours. Press well in fridge once cooked.
Process all the ingredients into a blender until the batter is smooth. Add more water if needed, as it may thicken.
Add a little oil to the pan, spin the mix evenly around the non-stick pan and cook for about two minutes on a low – medium heat. Turn over for another minute, then remove from the pan and cut to the correct size.
Bring a pan of 3% salt water to the boil and add the garlic leaves, cooking for 30 seconds before placing straight into iced water. Leave until completely cold.
Squeeze as much of the water out and dehydrate at 65c for 3 hours.
Blend in a thermos with the oil at 70c for 7 minutes. Tape a J cloth over a paco jet, and place into an ice bath. Pour in the oil to suspend and place into fridge to drip 5-6 hours.
Gently heat the rice vinegar with the sugar, salt, mint, ginger, fresh chili, spices and stir to help the sugar and salt dissolve.
Heat the sesame oil in a small frying-pan, fry the peppercorns for about 10 seconds, add the dried chili and cook for 15 seconds or so.
Pour in the vinegar while it’s still hot and mix well, then leave to cool. Add the cucumber and leave to marinade for 2 days before using them.
1 wrap
Shredded lamb belly
A few garlic leaves
Hung garlic yogurt
Spiced cucumber
Pickled red onion
Spread the yogurt onto the wrap, add the garlic leaves on top, layer over the shredded lamb belly, then the pickled onion and cucumber.
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