Lamb with loche pumpkin

Serves SERVES 4 Starters and mains

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Method

In a large, heavy-based pan such as a preserving pan, sear the lamb in the olive oil until browned. Add the garlic and tomatoes. Cook over a gentle heat until the tomatoes and lamb are completely caramelised. Add the wine and 1½tbsp sea salt, cover with water and cook for 4 hours on a low heat on the hob.

Remove the lamb from the pan take the meat off the bones and set it aside. Strain the liquid through a sieve, retaining the garlic and tomatoes. Return to the pan with a litre of the cooking liquid and skim off the fat on the surface. Boil rapidly until reduced by a third, then use a food processor to blend this reduction into a purée.

Preheat the oven to 190°C/ 375°F/Gas 5. Peel the pumpkin and retain the skin for garnish. Remove the seeds and cut the flesh into wedges. Toss with 2tbsp of olive oil. Place on a foil-lined baking sheet. Tuck some ginger under each wedge, cover loosely with more foil and roast for 1 hour to 1 hour 45 minutes, until the pumpkin is very soft.

Purée the pumpkin with the ginger and the remaining 2tbsp oil until emulsified. Season to taste. Make the pumpkin-skin garnish by frying the skins in hot oil until crispy. Drain on kitchen paper.

Put a large spoonful of the pumpkin purée onto each plate and pull it into a decorative swathe with the spoon. Put 2 spoonfuls of the reduced and puréed cooking liquid next to this. Arrange the lamb onto the puréed cooking liquid and the crisp fried skins on top of the pumpkin purée. Garnish with micro red amaranth leaves.