Lamb terrine with pickled carrots, broad beans, mint oil and potato straw

Recipe by Toby Hembury, head chef of Heron Farm near Honiton, Devon

1 For the lamb terrine: preheat the oven to 80°C / gas ½. Put all the ingredients, including the lamb bones, in a deep tray, cover with foil and cook for 8 hours until the lamb is tender and can be pulled apart.

2 Remove the lamb meat from the liquor, shred and put aside. Reserve a cup of the liquor, place in a saucepan and reduce by half. Combine the reduced liquor with the lamb and season to taste.

3 Line a terrine mould with 3 layers of clingfilm, leaving enough clingfilm hanging over the sides to cover the top. Transfer the lamb mixture into the mould, cover with the clingfilm and place a heavy object on top. Put the terrine in the fridge to set overnight.

4 For the pickled carrots: in a bowl, mix the carrots with the salt and leave for 1 hour. Place the remaining ingredients in a pan over a medium heat and simmer for 15 minutes. Strain the liquid into a jar and, while still hot, add the salted carrots. Leave to pickle overnight.

5 For the mint oil: combine the mint and oil and leave to steep for 2 hours.

6 For the potato straw: in a bowl, mix the grated potatoes and salt and leave for 10 minutes. Using a clean tea towel, squeeze the moisture from the potatoes then deep-fry them at 150°C until golden.

7 To serve: slice the terrine into 1cm pieces and glaze with a drizzle of mint oil. Plate the terrine with the pickled carrots, broad beans and potato straw, and finish with a further drizzle of mint oil.

heron-farm.co.uk

‘The flavours in this dish are developed during a long, slow cook in a wood‑fired barbecue or smoker. If you don’t have seasoned wood use quality charcoal,’ says Nigel