Scotch Lamb:
1. Poach the Loins in a water bath for 12 minutes at 58˚c.
2. Remove Scotch Lamb from water bath and Caramelise on the Plancha.
3. Cut into Cubes.
Celeriac Milk Purée:
1. Peel and grate the celeriac
2. Add Celeriac to a pan and cover with milk. Add a generous amount of salt and the bay leaf. Bring to the boil then simmer for 30 minutes.
3. Take off the heat and rest for 30 minutes. Once rested pass through a colander, discard celeriac and sieve milk.
4. Measure out 500ml of infused milk and transfer to saucepan.
5. Add Agar Agar and bring to boil and whisk continually for 2 mins.
6. Set aside to cool.
7. Once cool blend to a smooth purée and refrigerate.
Star Anise Roasted Carrots:
1. Peel and trim the carrots, leaving the tuft.
2. Add butter and star anise to a pan. Over medium heat get the butter foaming, add carrots and star anise and season.
3. Roast carrots for 7 to 8 minutes turning to get an even colour all round.
4. Once Carrots have coloured drain butter and sprinkle with sugar. Turn Carrots to glaze all sides.
5. Pour in stock and allow to bubble slowly until reduced to a sticky glaze
6. Add torn tarragon leaves and season to taste.
Pommes Maxims:
1. Maris piper potatoes sliced on meat slicer (No. 1 setting)
2. Dip in clarified butter, arrange on slip mat, cover with another slip mat and tray
3. Cook 160˚C for 25 minutes approx