For the Purees:
Pea: Semi defrost the peas and place in a blender. Blend on maximum for 1-2 minutes. As the peas fully defrost the puree will become looser -add a touch of water necessary. As the puree loosens stop stirring it and gradually increase the speed of the liquidiser. Once the purée is completely smooth – remove from the liquidiser and pass through a fine sieve, season to taste and put into the fridge.
Beetroot: Place the beetroot in a pan and cover with water, cook on a low heat. Add a pinch of salt, and leave to cook until soft, this could take up to two hours, you will need to top up the water throughout the process. Place the beetroot with a splash of the cooking water into a blender and blend until smooth, season to taste, refrigerate.
Lamb Gravy:
Gently fry off the shallots and garlic with small knob of butter until soft. Turn the heat up to high and add the red wine. Once with is reduced by half, add the lamb stock and simmer for one hour and allow to reduce by half again. Pass through a sieve and put back onto the heat before serving.
Pickled Cabbage:
Cut wedges out of individual leaves of the cabbage and add to the sugar, vinegar and 100ml of water. Bring to the boil and allow to simmer for 10 minutes. Take of the heat and allow to cool. This can be kept in the fridge for over a month.
Asparagus and pea.
Blanch the asparagus in salted boiling water for 10 seconds, then allow to cool in icy cold water. Slice into small pieces and combine with the defrosted peas, a splash of olive oil and vinegar, a small pinch of salt and pepper. Gently heat in a pan for 2 minutes until warm
