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Mussel soup with crispy lamb
Fruit and vegetables
1
orange
, juice only
2
lemons
, juice only
3
limes
, juice only
200g/7oz
potatoes
, washed, peeled and roughly sliced
100g/3½oz
leeks
, sliced
1 head
garlic
, cut in half
1
onion
, chopped
1
carrot
, peeled and chopped
1 stick
celery
, chopped
2 sprigs fresh
thyme
50g/1¾oz
parsley
4
fennel
bronze fronds
2 tbsp
lovage
, thinly sliced
Cooking ingredients
425g/15oz good quality
olive oil
5g/⅛oz
maple syrup
40ml/3 tbsp Japanese
rice wine
vinegar
2 tbsp dark
soy sauce
pinch
salt
1
bay leaf
600ml/20fl oz lamb or
beef stock
50g/1¾oz
vegetable oil
Meat, fish and poultry
1kg/2lb 4oz
mussels
, cleaned and debearded, discard any that are open or do not close when tapped on a hard surface
1
lamb breast
Other
150g/5½oz
white wine
3 tbsp citrus juice, from above
150ml/¼ pt
white wine
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