1 medium carrot, peeled, cut into short lengths
2 celery sticks, trimmed, cut into short lengths
1.2 kg/2lb 4oz floury potatoes, such as Maris Piper, peeled, thinly sliced to the thickness of a Β£1 coin
4 garlic cloves, peeled, crushed to a paste
3 garlic cloves, peeled, finely sliced
1 medium leek, washed, trimmed, finely sliced
1 small lemon (preferably unwaxed), finely grated zest only
few sprigs fresh mint
5 heaped tbsp chopped fresh mint
3 tbsp finely chopped fresh mint leaves, plus extra small whole mint leaves, to serve
Β½ medium onion, peeled, cut into quarters
Β½ medium onion, peeled, finely sliced
1 large onion, peeled, finely sliced
3 heaped tbsp chopped fresh parsley
4 sprigs fresh thyme
3-4 sprigs fresh thyme, plus extra to garnish
2 tbsp baby capers, drained
1 heaped tbsp plain flour
1 tbsp redcurrant jelly
1 fresh bay leaf
freshly ground black pepper
2 tsp caster sugar
splash olive oil
3 tbsp extra virgin olive oil
splash extra virgin olive oil
2 tsp extra virgin olive oil
2 tbsp olive oil, plus extra for greasing
1 tsp fine sea salt
1 tsp sea salt flakes
sea salt flakes
400ml/14fl oz chicken or vegetable stock
2 tbsp white wine vinegar
75-100g/2Β½-3Β½oz slightly stale white bread, crusts removed, bread cut into 1cm cubes
2kg/4lb 8oz bone-out lamb shoulder (ask your butcher for the bone), fat and sinew trimmed