Tasting of lamb

1. Vacuum the rack with the olive oil and rosemary.
2. Cook the rack for 1 hour at 61°C. Portion and scrape the bone clean.

1. Cook the lamb shoulder (deboned) sous-vide for 14 hours at 64°C. Pull the meat apart and fry it until crispy in olive oil with a little ras el hanout.
2. Mix the meat with the soft goat cheese to make a 'filling'.
3. Defrost the filo dough and cut pieces of about 7 cm from the roll.
4. Take one strip of dough, place the filling on it, and fold it in a zigzag to form a triangle (samosa). Moisten the last piece with water so the samosa is well sealed. Fry them until crispy in a little olive oil.

1. Cook the rump sous-vide for 1 hour at 61°C. Rub with olive oil and salt, finish on the barbecue or grill.

1. Fry the sausage until crispy in oil and portion it.

1. Heat the whole milk. Dissolve the cabriole in it (to taste). Strain the mixture (to remove the crust).
2. Mix the mixture with a dry mashed potato to a cream. Finally, add a little olive oil, stir well, and season with salt.

Cook the peas in salted water and press through a sieve (to remove the skins). Mix 265 grams of this puree with the remaining ingredients. Let it set for a while, make small balls with an ice cream scoop, and fry them in oil.

1. Blend the piccalilli with the milk in a blender until smooth (yogurt thickness). Strain the mixture. Mix 500 grams of this mixture with the iota and bring to a boil while stirring.
2. Pour into molds, let cool, and freeze (to make it easier to remove from the mold). Thaw the flan before serving and serve at about 40°C.