the brecon beacons

The Brecon Beacons, The Garden of Wales - my main for Great British Menu 2017Equipment: water bath, kitchen aid, frying pan and pans for vegetable blanching and sauce making

The Brecon Beacons, The Garden of Wales - my main for Great British Menu 2017

Chive mayo

Lamb jus

Chive oil

New potato roundels, shallot powder

Peas

Broad beans

Chard and stem

Nasturtium leaf

Broccoli pieces (top stem shoot)

Sprouting cabbage leaves

Lamb loin

Pencil fillets

Sweetbreads

Lamb jus:

Shallot

Lamb trim

Tomato

Water

Veal stock

Thyme

White peppercorn

Sea salt

Chive mayonnaise:

Dijon mustard

500 ml Chive oil

white wine vinegar

lemon

sea salt

Add butter into a thick bottomed pan, place in chopped lamb trim and cook until golden. Peel shallots and cut into rings, place with garlic on top of lamb trim. Deglaze with water, add veal stock and thyme, skim off any scum that rises. Simmer for 40 minutes then pass off. Into passed sauce add chopped fresh tomato, garlic and rosemary as to freshen flavour. Pass through a double muslin.

Machine whisk all ingredients except oil until smooth ribbon is made. Slowly add the chive oil until fully emulsified. Store the mayonnaise in the fridge until ready for plating.

Pipe out chive mayonnaise into circular design, place on new potatoes and build up with protein ingredients, vegetables and then nasturtium. In the centre of the circular design drop in a little lamb jus and finish with chive oil.

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