Anna Hansen Welsh Lamb neck with fennel kimchi

Ingredients
- 2kg of Welsh Lamb neck, on the bone
- 40g of flaky sea salt
- 60g of soft brown sugar
- 20g of English mustard
- 30g of fennel seeds
- 30g of garlic
- 12g of rosemary
- 12g of thyme
- 1 lemon, zest and juice
- 1 white onion, roughly chopped
- 2 fennel bulbs, roughly chopped
- 1 leek, roughly chopped
- 1 tsp of black mustard seeds
- 1 tsp of Urfa chilli flakes
- Olive oil
- 2l of chicken stock
- 40g of spring onions, sliced
- 350g of carrots, cut into thin rounds
- 520g of fennel, finely sliced
- 1/2 Chinese cabbage, shredded
- 15g of Korean chilli flakes
- 15g of garlic, sliced
- 50g of ginger, julienned
- 1 1/2 tsp of flaky sea salt
- 80g of sugar
- 3 tsp of fish sauce
- 3 tsp of light soy sauce
- 1 1/2 tsp of shrimp paste
- 85g of butter
- 50g of shallots, diced
- 1/2 tsp of thyme, chopped
- 30g of ginger, peeled and julienned
- 250g of carrots, finely sliced into rounds
- 40ml of double cream
- 50g of plain flour
- 2 eggs, beaten
- 80g of breadcrumbs
- Vegetable oil
- Butter
- Salt
- Fennel cress
Method
- To start, marinate the lamb neck. Use a blender to blitz the marinade ingredients until they form a smooth paste and rub it over the lamb neck. Cover and leave to marinate for 12 – 24 hours.
- Take the lamb out of the fridge 1 hour before cooking. Heat the oven to 150˚C/gas mark 2.
- Cook the lamb in a heavy-based saucepan on a medium heat. Add the fennel, chopped onion and leek to the pan and cook for 10 – 15 minutes until the lamb is soft and tender.
- Add the marinated lamb, mustard seeds, Urfa chilli and chicken stock. Bring it to the boil and cover with a lid. Braise it in the oven for 1.5 – 2 hours (or until tender and beginning to come off the bone.)
- Take the lamb out of the pan and leave to cool. Use a sieve to stain the braising liquor and measure out 350ml. Shred the meat and mix it with the braising liquid.
- Press the meat into a 16x9cm terrine mould, cover with greaseproof paper and top with a flat board, big enough to cover the surface of the meat. Top with weights and leave it to press in the fridge for 24 hours.
- Wait until the day of serving to make the kimchi. Mix the sugar, salt, fennel, carrots and Chinese cabbage and leave in a colander for two hours.
- Mix the rest of the ingredients together (except for the spring onions), dry the cabbage mixture and mix them both together. Finish with the sliced spring onions.
- Make the carrot purée by melting the butter in a saucepan on a medium heat. Once it starts to foam add the shallots, ginger and thyme and cook until soft.
- Add the carrots, cover with a lid and gently cook for a further ten minutes, while stirring occasionally.
- Add the cream and some water and continue to cook over a low heat, stirring occasionally until the carrots are tender. Take off the heat, put in a blender and purée the carrots until smooth. Season to taste and leave to one side. (Reheat before serving).
- Take the pressed lamb neck out of the mould and slice into 180-200g portions. Put seasoned flour, beaten eggs and breadcrumbs in 3 separate dishes for crumbing the lamb.
- Coat a portion of lamb with flour; dust off any excess and coat with the beaten egg. Let any excess drip off and then press into the breadcrumbs to form an even coating.
- Put a large frying pan on a medium – high heat. Pour in some vegetable oil so that it reaches 1/2cm up the side of the pan. Add a knob of butter and as it starts to foam, add the crumbed lamb portions.
- Cook until golden brown on both sides. Take out of the pan, drain the excess oil on some kitchen towel and slowly reheat the carrot purée.
- To serve, add a swirl of carrot purée to each plate, top with a portion of crumbed lamb neck and finish with some fennel kimchi, and fennel cress. Serve while hot.