Soak the haricot beans in cold water overnight. In a heavy-bottomed pan, place the carrot, onion, celery and garlic over a low heat until caramelised. Add the haricot beans and white wine. Reduce the white wine until dry and then cover the beans with chicken stock.
Keep covered by replenishing chicken stock until the beans are cooked. Strain the beans in a colander and retain the liquid. Remove the vegetables.
Put 50g of the beans to one side to be used later for the garnish. Place the remaining beans in a blender and blend until smooth, adding some of the liquid if required. Pass through a drum sieve.
New spring lamb flank
Sear each side of the flank and place to one side. Gently sweat the carrot, onion and celery in a pot and add in the flank, toasted cumin seeds and toasted fennel seeds. Cover with lamb stock. Braise gently until cooked (approximately three hours).
When cooked remove the flank and pass the stock through a sieve. Reduce the stock to a sauce-like consistency. Whilst reducing the sauce, prep the flank – pick off all the meat, removing the sinew and fat.
Mix the meat with the reduced sauce, diced dried apricot, cumin powder and salt. Place in a rectangular terrine mould and press down. Allow to set in the fridge overnight.
Cut the lamb flank into four even portions and wrap generously in the flattened crepinette. Gently pan fry on each side until golden brown. Place in the oven at 180C/Gas Mark 4 for 15 minutes.
Heat the chicken stock and add the butter and sherry vinegar.
Add in the cooked beans, apricots and coriander.
Slice the aubergine into 2cm slices – lightly salt to draw out the moisture. Mix the tempura flour and cumin and add water until the batter is coating consistency. Flour the aubergine and shake off any excess flour. Cover in the tempura batter. Deep fry at 180C until crispy. Place on a paper towel to remove excess oil.
Heat the purée and spoon on to the plate. Place the haricot bean ragout on top of the purée, followed by the lamb flank. Finally place the aubergine tempura on the lamb.
Place a teaspoon of natural yoghurt on top of the aubergine tempura and sprinkle with chopped coriander and cumin powder.
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