Lamb belly fritters with sauce Paloise

Preheat the oven to 160°C/gas mark 3

To prepare the fritters, cut the vegetables into evenly sized pieces and place in a baking tray with the lamb bellies. Pour in the chicken stock and Madeira, cover with foil and place in the oven for approximately 4 hours until the bellies are tender

Allow the bellies to cool slightly in the liquid, then remove any bones, which should slide out easily if the meat is cooked and tender. Line another tray with cling film - it should be approximately the same size as the one you cooked the meat in

Sprinkle half of the chopped herbs on to the bottom of the lined tray and lay the lamb bellies on top. Season with salt and pepper and sprinkle the rest of the herbs on to the lamb

Lay another sheet of cling film over the bellies, then place a tray of a similar size on top. Add weights, such as cans, butter or other heavy items to the tray and transfer to the fridge to press the bellies overnight

Once the bellies have set, carefully remove from the tray and peel off the cling film. Cut into strips measuring 2cm wide and 10cm long. Pass each strip through the flour, followed by the egg, then the breadcrumbs, until evenly coated. Set aside while you prepare the sauce

Add the vinegar, wine, peppercorns, bay and rosemary to a pan and reduce until there are a couple of tablespoons of liquid left. Strain and set aside

Warm the clarified butter in a pan. Meanwhile, place the yolks and vinegar reduction in a bowl over a pan of gently simmering water and whisk until doubled in volume

Gradually add the clarified butter in a thin stream to the yolks, whisking to create a a hollandaise sauce. Finish with a squeeze of lemon juice, the chopped mint and season to taste. Cover with cling film and leave in a warm place until required

Preheat a deep fat fryer to 190°C

Deep-fry the lamb belly fritters in the hot oil until golden brown, then drain on kitchen paper and sprinkle with sea salt. Serve hot with the sauce alongside