1 celeriac, peeled and cut into 4cm/1Β½in cubes
2 tbsp ground coriander
2–4tbsp roughly chopped soft herbs (such as coriander, parsley, mint and chervil) to garnish
2 heads garlic, separated into cloves, unpeeled
1 large brown onion, roughly chopped
12 red plums, 8 cut into quarters, 4 cut into wedges
75g/2Β½oz mixed green salad leaves, washed
1 tbsp ground cardamom
1 tbsp caster sugar
1 tbsp ground cinnamon
2 large cinnamon sticks
3 tbsp olive oil
1 tbsp red wine vinegar
2 tsp salt
Β½ tsp white pepper
1 lamb shoulder, on the bone
300ml/10fl oz white wine