Hogget preparation

Bring water, sugar, salt and treacle to the boil, take off heat, add cardamom, rosemary, bay leaf, peppercorns, orange peel and cardamom pods and leave to infuse.
Add ice after 1 hour to chill down fully
Hogget loin – 1 hour
Breast – 8 hours
Neck – 4 hours
Break down the saddle of hogget – neck separate. Take loins off from saddle with lamb fat, trim off sinew, re-add fat with transglutaminase.
Take the breast once brined press together in vac pack bag with aromats, one breast on top of the other with transglutaminase and cook for 18 hours at 68 degrees.
Press between two weights as you chill.
Portion into size, roast in between sheets or pan dependent on desired outcome (for bacon thinly between parchment, for lardons in a pan etc.)
For the neck brine, then wash off. Barbecue over hot coals before slow cooking in really good lamb stock overnight at 80 degrees for 12 hours.
Pass and pick meat down, dress in reduced barbecue stock

Anglers relish

Prepare all the ingredients and retain to side
Add oil, lemon, herbs, garlic, capers, shallot and mustard and blend smooth
Add white bread, and flaked mackerel flesh, blend to paste (coarse paste)
Season and retain

Lettuce Sauce

Chop baby gem lettuces evenly
Bring a large pan of water, slightly salted, to the boil
Blanch Baby gem for 30 seconds, then remove with spider and plunge into ice
Heat oil in pan, sweat onions with a pinch of salt
Once soft, without colour, add chicken stock and cream
Reduce mixture by around 40-45 percent, transfer to thermomix
Add the blanched lettuce and blitz like f@@k

Garnish

Ice compress castel franco, dry, then finish on barbecue
Hang yoghurt overnight, keep whey for pastry, add back to get desired consistency of labneh
Wild chervil pick into ice
Dandelion pick and ice
Wild garlic oil
Mustard leaf very quickly blanch in an emulsion, onto cloth before plating