Scotch Lamb, fillet, belly and cannelloni of squash and shoulder, purée of squash, queen kale

We have either Scotch Lamb or hogget on our menu all year round as it's one of those great Scottish products that is second to none if sourced correctly.

At the Gannet we like to hang our Lamb for a minimum of 10 days to let the enzymes break down, fat dry out and flavour develop. We buy our Lamb directly from the abattoir in wishaw where Neil hand selects our carcasses following our guidelines of fat coverage and muscular form. Although there are a few elements to this dish it's relatively straightforward and will wow your dinner guests.

Ingredients:

250g lamb belly

200g lamb fillet

250g lamb shoulder

1 butternut squash

1 head queen kale

200g onion

1 carrot

4 sprigs thyme

2 sprigs rosemary

6 white peppercorns

3 garlic cloves

Salt

Sugar

Butter x 100g

Wild mushrooms

Method:

1.Firstly sprinkle the belly with salt, sugar, thyme, rosemary and garlic.

2.Leave to lightly cure 6 hours then wash off

3.Sweat off 100g onion with garlic in 50g butter add carrot then shoulder and belly

4.Cover with water season with salt and pepper corns, bring to the boil and simmer for 4 hours until meat is soft.

5.Once cooked press belly between two trays in the fridge and chill.

6.Pick the shoulder add some braising liquid and break down with a fork, once cool roll into sausages for cannelloni,

7.Peel the squash, slice 20 crescent shaped slices using a mandolin, blanch in salted water for 20 seconds refresh in ice water, dry.

8.Place 5 crescents on cling film, season, place the shoulder sausage in the centre and roll into a cannelloni, rap tight in cling film, continue with the next three.

9.Slice leftover onion and add to a pan with the butter, Chop remaining squash finely and add to the onion, cook with no colour until soft, once soft blend to a smooth purée, add water if needed, season.

10.Pick the leaves of kale

11.Cut the belly into slices

12.Cook the fillet quickly in a pan until pink

13.Cook the belly until crisp in same pan as the fillet, add the mushrooms at final stages of cooking

14.Poach the cannelloni for 5 minutes in boiling water cook kale in the same water until tender

15.Warm the purée

Plate however you feel suits your mood be creative.

In association with Taste Communications.

www.tastecommunications.co.uk