Cawl

Preparation method

1. For the lamb broth, mix the lamb mince, vegetables, egg whites and rosemary together in a saucepan and season with salt. Pour in the lamb stock and bring to the boil. Once a crust has formed on the surface, reduce the heat and simmer for 30 minutes. Pass the broth through muslin into a clean saucepan.

2. For the mint jelly, bring the vinegar and water to the boil in a saucepan. Remove the pan from the heat, stir in the sugar until dissolved, then add the mint and set aside to cool.

3. Pass the mixture through a fine sieve into a clean saucepan, add the kappa carrageenan and then bring the mixture to the boil, whisking constantly. Pour into a small tray and chill in the fridge for 10 minutes, or until set. Chop into small cubes.

4. For the stuffed cabbage leaves, blanch the cabbage leaves in a pan of simmering water for 1-2 minutes or until pliable. Drain.

5. Melt the butter in a frying pan and fry the shallot and garlic for 4-5 minutes, or until transluscent. Add the shredded cabbage heart and a tablespoon of water and cook for a further 2-3 minutes. Remove the pan from the heat and set aside to cool.

6. Remove the garlic clove, stir in the minced lamb neck and season with salt and freshly ground black pepper. Shape the mixture into eight balls and wrap each ball in a cabbage leaf. Wrap each ball in cling film. Cook the stuffed cabbage leaves in simmering water for 1-2 minutes. (NB: Not every type of cling film is suitable for using with all foods. Check the description on the packaging to see which foods and temperatures it can be used with.)

7. For the lamb sweetbreads, bring the sweetbreads to the boil in a pan of lightly salted water, refresh in cold water and then remove the membrane.

8. Cook the sweetbreads in pan with a little water, a pinch of bouillon and a sprig of rosemary for 5-10 minutes, or until soft. Wrap the sweetbreads with the shredded potato

9. Heat the oil in a deep, heavy-bottomed pan. The oil is ready when a breadcrumb dropped into it will sizzle gently. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.)

10. Deep-fry the potato-wrapped sweetbreads for 4-5 minutes, or until crisp. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Season with salt.

11. For the ham and leek terrine, cook the leeks in a pan with a little water, the thyme and bouillon for 4-5 minutes, or until soft. Drain and gently squeeze out remaining liquid. Lay six leeks onto a large piece of cling film and wrap to form a sausage shape. Repeat with the remaining leeks to form four leek sausages in total and chill in the fridge for 1-2 hours, or until firm.

12. Remove the cling film and wrap each leek sausage in a slice of ham. Slice each leek sausage into 4-5 pieces.

13. Melt the butter in a frying pan until foaming and fry the leek pieces for 4-5 minutes, or until browned all over.

14. To serve, cook the carrots and honey in a saucepan for 5-10 minutes, or until the carrots are softened and glazed in the honey.

15. Heat the oil in a frying pan and fry the lamb tenderloins for 3-4 minutes, turning continuously, until cooked. Slice each loin into four pieces.

16. Melt the butter in a frying pan and fry the root vegetables for 4-5 minutes, or until softened.

17. To serve, place 4-5 cubes of mint jelly into each serving bowl, followed by two stuffed cabbage leaves, 4-5 slices of ham and leek terrine, a honey covered baby carrot, two slices of tenderloin and a sprinkling of root vegetables and parsley.

18. Reheat the broth and serve it in a soup tureen in the centre of the table, give every guest a serving bowl with the garnishes in and let everyone help themselves to the broth, pouring over the garnishes. Serve the sweetbreads alongside.

Less than 30 mins preparation time

1 to 2 hours cooking time

Serves 4