Apricot ketchup:
Simmer the vinegar, sugar, cinnamon and cloves together. Sweat down the chopped onion, garlic and ginger without colouring. Add in the dried apricots, tomato and chilli, then sieve in the flavoured gastric. Simmer for 10 minutes then add in fresh apricots and tarragon cook for a further 5 minutes blend and pass through a fine sieve.
Adjust the consistency with a little water.
Almond foam 30 – 40 portions:
Blend all of the ingredients together apart from the lecithin then pass through a sieve with the lecithin to serve.
Scotch Lamb Sweetbreads:
Bring the milk to the boil then blanch the Scotch Lamb sweetbreads for 1 and a half minutes and refresh in iced water.
Spice mix for the Scotch Lamb sweetbreads:
Grind the picked thyme leaves and ras el hanout together in a pestle and mortar then add to the flour, salt and paprika. Coat the Scotch Lamb sweetbreads in the spice mix then caramelise before basting with foaming butter.
Spiced almonds:
Heat up thick-bottomed pan, add in the nuts on dry heat and toast until the oils are released. Remove from the heat, add the spices and stir until cool. Mix with the olive oil and chopped chives.
Mint oil:
Vac pack the mint and oil and cook in a bath at 80°C, remove and cool then purrée. Add in the blanched parsley and hang in muslin.