Slow-roasted lamb, smoked aubergines, grilled Swiss chard

The day before serving, crush the garlic, stir into the oil and leave overnight at room temperature to infuse

Start preparing the aubergine purée the day before serving, too. Place the aubergines over an open flame (either on a gas hob or barbecue) until they're completely burnt and black on the outside and soft inside

Once very soft all the way through, place in a container, cover with cling film and leave to cool. Once completely cool, the skin will peel off easily. Ensuring there are no bits of charred skin left, roughly chop the flesh and put in a colander overnight to drain any excess liquid

Once drained, chop the mint and the marjoram and add to the aubergine. Season with salt and pepper and blend to a paste. Set aside

For the lamb, sweat down the onion and garlic in a casserole until soft. Add the celery and carrot and sweat until golden

Preheat the oven to 165°C/gas mark 3

In a separate pan, sear the lamb shoulder until golden. Season with salt and pepper then add to the casserole

Stir in the tomato paste and cook out for a minute or so. Add the wine, lamb stock, bay and juniper. Ensure the lamb is fully covered in the stock, then cover with a lid or tin foil and cook in the oven for 3 hours

Wash the chard and trim down if the leaves are very large. Cook in salted boiling water for a a few seconds, then plunge into ice water to preserve the bright green colour

Once cold, drain off any excess water and toss with a drizzle of olive oil

Once the lamb is cooked, gently lift the shoulder out of the stock and leave to cool down on a plate until cool enough to handle. While still warm, gently de-bone. Discard the bone and remove any excess fat from the meat

Place the meat in a terrine mould and top the mould with weights. Leave to press in the fridge so it sets firmly

Pass the lamb cooking liquid through a fine sieve and reduce gently in a pan until it’s nice and thick

To make the anchovy crumb, sweat the anchovies in the olive oil. Once they start to fry, add the paprika and the breadcrumbs. Cook until golden and crispy, then remove from the pan and drain on kitchen paper to get rid of excess of olive oil

When ready to serve, cut the lamb into nice neat portions and reheat in a pan with some of the reduced lamb cooking liquid

Gently reheat the aubergine with some garlic oil to taste, then portion onto the plates. Top with the lamb, then the Swiss chard, blowtorch the chard a little to heat it, then finish with the anchovy crumbs and a drizzle of garlic oil