Spring Cassoulet With Neck Of Lamb Borlotti Beans Radish And Watercress recipes

Ingredients

• 1 whole head garlic (or 1 large bunch wild garlic leaves)
• 200g dried borlotti (or flageolet) beans, ideally soaked overnight in cold water
• ½ tsp bicarbonate of soda
• 600g neck of lamb
• 3 medium carrots
• 25g butter
• 2 tbsp olive or rapeseed oil
• 300g radishes, topped, tailed and halved
• 2 bunches spring onions, topped, tailed, trimmed and cut in three lengthways
• 3 bay leaves
• 2 large sprigs rosemary
• 500ml stock
• 500ml white wine
• 1 large bunch watercress, large stems removed and discarded
• 1 handful wild garlic leaves, roughly chopped (optional)
• 1 large handful mint leaves
• 2 baby shallots, peeled and quartered
• 1 large clove garlic, peeled and roughly chopped
• 1 tbsp capers
• 2 tbsp red-wine vinegar
• 100ml extra-virgin olive oil
• 200g 70% cocoa solids dark chocolate, broken into pieces
• sea salt
• 5 eggs, separated
• 250ml double cream
• 50g caster sugar
• 200g caster sugar
• 5 tbsp golden syrup
• 2 tsp baking soda

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