75g/3oz picked basil
4 small fresh beetroot, peeled
2 garlic cloves, crushed
½ head of garlic
1 garlic clove, very finely sliced
1 lemon, peel only
lemon juice, to taste
175g/6oz picked mint
50g/2oz chopped mint
110g/4oz picked flat leaf parsley
1 punnet pea shoots
2 large roasting potatoes (such as Maris piper or Lovers), peeled
1 sprig rosemary
3 large sprigs rosemary
10g/¼oz chopped rosemary
1 shallot finely chopped
1 sprig thyme
3 large sprigs thyme
10g/¼oz fresh thyme leaves
2 tsp English mustard
6 fillets of anchovies marinated in brine
10²µ/½´Ç³ú capers, drained
1 bay leaf
pinch cracked black pepper
salt and freshly ground black pepper
pinch ground cumin
50g/2oz demerara sugar
olive oil
300ml/10fl oz extra virgin olive oil
drizzle olive oil
150g/5oz fine salt
pinch salt
salt, to taste
sherry vinegar
sherry vinegar, to taste
1 star anise
vegetable oil, for deep frying
rock salt and cracked white pepper
200ml/7fl oz sherry
250g/9oz clarified butter
100g/4oz ewes' milk curd, at room temperature
1.5kg/3lb 5oz duck fat
8 sheets filo pastry
1kg/2lb 4oz boneless lamb shoulder