Brown the meat in a pan. Peel and dice the vegetables. Fry them in olive oil. Place the meat and vegetables in a pressure cooker. Add the beer and the stock and close the lid. Cook for 20 mins on heat level 7, then 40 mins on heat level 4. Release the steam and strain the broth into a saucepan. Take the meat off the bones. If you don’t have access to a pressure cooker you can cook the lamb shanks in the oven instead.
Trim the meat, rub it with zaatar and seal in a vacuum bag with the other ingredients. Cook in a steam oven or water bath at for 1 h at 67°C. Let the meat rest. Before serving, season the meat with salt, then grill it and slice it. If you don’t have access to a vacuum sealer you can start by grilling the meat and then cook it in the oven at 110°C until it reaches 67°C in the core.
Reduce the broth until it starts to thicken. Incorporate the butter. Peel the artichoke and dice it finely. Cut the gooseberries lengthwise. Cut the cress. Add everything to the sauce and season with salt and vinegar.
Bake the first part amount of Jerusalem artichoke for 45 at 190°C with salt and olive oil. Let them cool, split them lengthwise and deep fry.
Wash the remaining artichokes and dice them finely. Fry them in olive oil, add the cream and let it caramelize. Mix in a blender until smooth. Season with salt and lemon and pass through a sieve.
Heat a pan and toast the quinoa. Mix it with the sesame seed. Peel the carrots and fry them on low temperature in butter and oil. Add the honey and the leaves from the thyme. Toss the carrots in the honey, roll them in the quinoa mixture and place them on a tray.
Pluck the cress and place the leaves in cold water. Slice the Jerusalem artichoke thinly and rinse the slices. Dry with paper and fry until crispy. Season with salt.
Trim the meat and cut into smaller pieces. Mix all the dry spices together with the crushed garlic and put in a vacuum bag together with the lamb and seal. Cook the lamb in a circulator at 57°C for 45 minutes. Prior to serving: Grill the lamb and season with salt and pepper
Melt the butter and mix with herbs in a blender. Reduce the cream and allow to cool, mix the cream with the egg yolks and carefully pour the butter into the egg mixture whilst mixing, season with salt, lemon and champagne vinegar. Pour the mixture into a siphon, load with 2 cartridges and keep warm in a 55°C oven until serving.
Cut the tomatoes in half and grate them onto a tray; season with salt, pepper and sugar. Pour tomatoes into a sieve and let the liquid drain off (saving the liquid for the beans). Chop the almonds coarsely.
Cook the beans in water with the onion until you achieve a good texture (soft, but al dente). Cut the lemons in half and grill them hard, then squeeze the juice out of them and mix with the tomato water and olive oil.
When serving; heat the tomato water with the bay leaf, mix in the butter, season with salt and pepper, finally adding the beans.
Tear the bread into smaller pieces and fry well in oil and salt. Cut the feta cheese into smaller pieces. Put the gem lettuce in a vacuum bag with habañero oil and seal.
Prior to serving: Take the lettuce out of the bag and season with salt, pepper and sherry vinegar. Char the spring onions with a gas burner.
Mix the lamb mince with salt and lardo. Chop the garlic and pan fry for about 4 minutes in a little bit of cooking oil and all the spices. Add the wine and simmer for 1 minute. Allow to cool. MIx the wine and minced meat into an even batter. Place the batter in a piping bag and pipe into sausage casings. Tie them to make a sufficient number of sausages for your party. Prick the skins with a toothpick (to avoid the sausage bursting) and cook in a steam oven at 100°C for 5 minutes, or in a regular oven for 15 minutes. Allow to cool. Pan fry sausages just prior to serving to get the heat back up and to get a nice golden hue to the skins.
Place egg yolks, vinegar and mustard in a bowl. Add oil very carefully, just a few drops at the time, then in a thin stream whilst whisking vigourously. Continue whisking until the mayonnaise has achieved a thick consistency. Season with salt and pepper.
Blacken the pepper with a blowtorch and place in a well sealed bag for 5 minues. Remove the pepper from the bag and pull the skin off, dice into 5×5 mm pieces. Now dice the cucumber into 5×5 mm cubes. Place the mustard seeds in the pickling liquid and cook for 7 min, place cucumber and peppers in the liquid (with the mustard seeds). Just before serving, strain the liquid and add the danish cress. Season with salt and pepper.
Peel and slice shallots thinly into rings (on a mandolin if you have one). Separate the onion layers and turn over in the flour. Shake off superfluous flour and deep fry in oil (130°C) until golden and crispy. Season with salt and drain on kitchen roll. Chop the white onion finely and mix with the champagne vinegar – set aside until it’s time to serve.
Mix the spices in a spice mixer to a fine powder. Boil sugar and water to a golden caramel, remove from the heat and mix the spices in gently. Pour onto a silicone mat (or baking tray with baking paper) and spread out thinly, allow to cool. Chop finely and set aside until time to serve. Pick the water cress and place in ice cold water.
Put the sausage buns in a container with a tight lid. Add some oil and smoke with smoker, allow the bread to absorb the smoke. Heat the buns in the oven at 180°C for 2 mins before serving.
Place sausages in buns, garnish with the pickled cucumber/pepper, malt mayo and onions. Sprinkle with a little bit of spiced sugar and tuck in!