2 carrots, cut into lozenges (see Recipe Tip)
2 celery sticks, each cut into 4
1 head garlic, cut in half
4 tbsp chopped flatleaf parsley
1 sprig rosemary
2 banana shallots, finely chopped
4 tbsp chopped tarragon
1 tsp Dijon mustard
1 tbsp chopped anchovies
1 tbsp drained capers, chopped
1 litre/1ΒΎ pint chicken stock
125²µ/4Β½΄Η³ϊ polenta
salt and freshly ground black pepper
dash oil
2 tbsp olive oil
1 tbsp red wine vinegar
2 heaped tsp tomato purΓ©e
100²µ/3Β½΄Η³ϊ butter
300ml/10fl oz milk
200g/7oz parmesan
2 lamb neck fillets, cut in half (leaving the fat on)
375ml/13fl oz white wine