Scotch Lamb PGI belly:
To cure: Put all the herbs and spices into a large mortar and pound to a coarse rub, add the garlic and pound to a paste, add the sugar and salt and coat the belly then vac pack. Leave for 24 hours.
Wash thoroughly and soak in water for 1 hour.
To braise: Put the Scotch Lamb PGI belly in a large pot add the chopped veg, bay and garlic, cover with water, bring to the boil, skim and simmer for 4 hours until soft. Leave to cool in the stock, remove bones while still warm. Press between two trays and chill.
Once cold and set, portion into nice slices.
Artichoke:
Bake the artichokes on salt. When cooked, scoop out the flesh being careful not to damage the skin.
Finely slice the shallot and cook in the butter with a little salt until soft. Add the cooked artichoke flesh and milk, and cook for 5 minutes. Blend to a smooth puree, season and pass through a chinois. Dehydrate the skins for 4 hours, or until dry. To serve, deep fry the skins and season.
Scotch Lamb PGI cannelloni:
Sweat off all veg apart from squash add herbs and spices, stocks and shoulder, cover with water if needed, bring to the boil, skim and simmer for 4 hours until soft and falling from the bones, cool in the stock. Pick the meat and reduce stock. Once stock becomes a sauce consistency add small amounts to the picked meat to bind, season with the Dijon and vinegar and add salt to taste. Roll into sausages.
Peel and slice the butternut on a Japanese mandolin into crescent shapes, blanch and refresh, pat dry on paper towel and set aside. Roll out cling film and grease with rapeseed oil, layer 5 slices of squash overlapping on the film, season with sea salt, place the shoulder sausage in the centre and roll like a cannelloni, roll tight and tie the ends.
Score the Scotch Lamb PGI loin and vac pack on full. Cook at 56°C for 20 minutes, take out of the bag and pat dry, cook on the plancha skin side down for a crisp golden finish. Sear the meat all over and cook medium and rest.
Cook the pressed belly on one side until crisp.
Boil the shoulder cannelloni for 4 minutes then glaze with sauce and place in the oven for one minute before serving. Poach the kale and clams in stock for 3 minutes before serving.