Ingreadient :

Sour dough

• Starter Dough
• 100g Water
• 100g Flour

Flatbread dough

• 2kg Shipton mill ‘00’ flour
• 70g salt
• 1200 ml cold water
• 50g sugar
• 20g fresh yeast
• 40ml pomace oil

Braised Lamb Shoulder

• 1 boned out lamb shoulder
• 1kg grey wet curing salt
• 10 sprigs of thyme
• 5 sprigs of rosemary
• 10 cloves of garlic
• 200g lemon zest
• 30g toasted coriander seeds
• 30g toasted cumin seeds
• 10g smoked paprika
• Lamb stock
• Reduced lamb sauce to finish

Onion puree

• 20 x Italian white onions
• 500g unsalted butter
• 1l veg stock

Garlic Yoghurt

• 250g Thick Greek style yoghurt
• 250g Buttermilk
• 2 finely Chopped garlic cloves
• 1 lemon, juice and zest
• Black pepper

Assembly and cooking method

• Berkswell cheese
• Spenwood

Direction :

Sour dough

1. Mix in a Kilner jar or a plastic container with a tight-fitting lid,
2. leave at room temp,
3. each day go up by 60-80g of each and mix well.
4. By day 3-4 it should start to take on a pungent smell, by 5- 6 days it should start to smell sweet fermented.
5. At this point throw away 80% and feed it approx. 1.2kg flour and 1kg water, you want a thick batter and only use it when it’s at a full rise.
6. Repeat this process whilst you are using the mother dough,
7. If it’s not needed, then it will keep for up to 4 weeks in the fridge

Flatbread dough

1. Mix and place the flour and salt into the mixer and get turning
2. Mix all the water, yeast, sugar and olive oil together in container and dissolve
3. Add 360g sourdough starter
4. With the dough mixer turning add the flour and salt inside
5. Add the sourdough starter and mix in Pizza Dough & Mother Starter.… inside
6. Add the sourdough starter and mix in
7. When mixed in, add the water with the yeast and sugar into the flour
8. Mix for 12 minutes speed 5. check dough for stretch
9. mix for another 2 minutes
10. check for stretch
11. lift onto table
12. scale to 250g balls
13. roll and round smooth balls
14. place onto oiled dough trays
15. brush with pomace oil
16. place in fridge uncovered for 15 mins
17. cover and allow to cold prove overnight
18. remove from fridge and roll flat

Braised lamb shoulder

1. In the blender pulse all the garlic, lemon, herbs and spices until coarsely chopped
2. Add the salt and pulse just to combine everything together
3. Weigh the lamb shoulder, salt mix is 10% of the lamb weight
4. Rub and spread this well into/over the lamb shoulder and salt for 4 hours
5. Wash the salt off and dry well
6. Sear the lamb fat side down to render the fat
7. Vacuum seal into bags with some lamb stock
8. Cook in vac pac bags in the steamer at 82oC overnight or until soft
9. Allow to cool to room temperature, and lightly press in the fridge between chopping boards

Onion puree

1. Peel and slice all the onions
2. In a large pan melt the butter and add the onions
3. Start the sweat the onions for 5 minutes
4. Season with sea salt
5. Add the stock and bring to a boil
6. Place a lid and steam the onions for 20 minutes
7. Remove lid and begin to reduce the liquid until only a small amount remains
8. Drain the onions, reduce the remaining liquid until thick
9. Transfer to blender and blend until smooth, pass and chill
10. Check seasoning

Garlic yoghurt

1. Mix all ingredients in a bowl
2. Check seasoning
3. Allow to sit for 30 minutes
4. Pass and transfer to bottle and keep chilled