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Lamb belly with English asparagus and wild garlic
Fruit and vegetables
2
garlic
cloves, finely grated
2 banana
shallots
, peeled and finely diced
15g/½oz fresh
rosemary
, finely chopped
8-10
wild garlic
leaves
4 leafy
carrots
, whole
500g/1lb 2oz button
mushrooms
5 large
floury potatoes
, peeled and cut into even-sized pieces
12 spears English
asparagus
100g/3½oz
wild garlic
, leaves left whole, plus extra to serve
1
lemon
, zest and juice
Tins, packets and jars
1 tbsp
Dijon mustard
, or any mustard will do
1 litre/1¾ pints good quality
chicken stock
Cooking ingredients
5g ground
mace
rapeseed oil
, for frying
salt
rapeseed oil
, for frying
salt and freshly ground
black pepper
Dairy, eggs and chilled
100ml/3½fl oz
double cream
200g/7oz full-fat
milk
, plus extra if needed
200g/7oz unsalted
butter
50g/1¾oz
butter
Meat, fish and poultry
1
lamb breast
(belly), boneless, about 750g/1lb 10oz
1kg/2lb 4oz
lamb mince
Other
1 small glass
red wine
Back to recipe
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