Easter lamb belly with artichokes & new potatoes

Ingredients

For the lamb

• 800g butterflied and boned lamb belly
• 30g chopped parsley
• 4 cloves of garlic, crushed and finely chopped
• 1 tbsp salted capers, chopped
• 1 tbsp anchovy paste
• ½ glass white wine

For the artichokes

• 4 fresh artichokes
• 2 cloves of garlic, finely chopped
• 2 tbsp, chopped parsley
• ½ tbsp anchovy paste
• 1 small glass white wine
• Lemon juice

For the potatoes

• 500-600g small new potatoes, peeled, trimmed and halved
• 1 tbsp finely chopped parsley

Method

Heat the oven to 200C. On a flat surface, place the belly skin-side down and season to taste. With a brush or the back of a spoon, give it an even spread of the anchovy paste, followed by the garlic, capers and parsley.

Roll the meat lengthways and tie with kitchen twine at regular intervals to keep it nice and tight and prevent the filling from escaping.

Place a frying pan on a medium heat with 2 tbsp sunflower oil and when hot, brown the belly on all sides. Transfer the meat to an ovenproof dish and roast for 15 mins, then lower the temperature to 150C for 1½ hours.

When cooked, remove the meat from the dish and rest for 15 mins, covered with aluminium foil.

Remove the excess fat from the ovenproof dish, deglaze the dish with the white wine. Set aside for later.

If you ask your greengrocer, they might prep the artichokes for you. If not, chop the stem 2cm from the bottom of the artichoke. With a paring knife, remove the outer leaves until you are left with only soft ones, then top the artichoke to the tenderest part and trim the stem and bottom.

Cut the artichokes in quarters and remove any fluff inside the centre. When done, keep the quartered artichokes in water and lemon juice to prevent them from browning.

In a large frying pan place 2 tbsp extra virgin olive oil, the garlic and the anchovy paste and cook gently until the garlic is soft. Add the quartered artichokes, season to taste and cook on a medium heat for 10 mins covered with a lid, slightly ajar. Add the wine and allow to evaporate. Continue to cook, stirring occasionally. Add some boiling water if the artichokes are still hard and the mix appears dry. When cooked (with the tip of a knife you should feel no resistance), add the fresh parsley and serve at once.

Place the potatoes in a saucepan with cold salted water and bring to a gentle boil. Allow 15-20 mins for the spuds to cook through. When cooked, drain them, dress them with the chopped parsley seasoning and 2 tbsp extra virgin olive oil and place them in the pan with the cooked artichokes.

When all the elements are ready, warm them through. Slice the lamb belly in slices 5mm thick. Place some of the potato-artichoke mix in the centre of the plate, rest two slices of the lamb belly on top, and sprinkle with the rewarmed juices.

A drop of olive oil on top of the veggies is great, as it makes them shine as well as giving them a bit of moisture.