Spring into action with lamb

1 carrot 4 sprigs thyme 2 sprigs rosemary 6 white peppercorns 3 garlic cloves Salt Sugar Butter x 100g Wild mushrooms 1. Firstly sprinkle the belly with salt, sugar, thyme, rosemary and garlic. 2. Leave to lightly cure 6 hours then wash off 3. Sweat off 100g onion with garlic in 50g butter add carrot then shoulder and belly 4. Cover with water season with salt and pepper corns, bring to the boil and simmer for 4 hours until meat is soft. 5. Once cooked press belly between two trays in the fridge and chill. 6. Pick the shoulder add some braising liquid and break down with a fork, once cool roll into sausages for cannelloni. 7. Peel the squash, slice 20 crescent shaped slices using a mandolin, blanch in salted water for 20 seconds refresh in ice water, dry. 8. Place five crescents on cling film, season, place the shoulder sausage in the centre and roll into a cannelloni, rap tight in cling film, continue with the next three. 9. Slice leftover onion and add to a pan with the butter, chop remaining squash finely and add to the onion, cook with no colour until soft, once soft blend to a smooth purée, add water if needed, season. 10. Pick the leaves of kale. 11. Cut the belly into slices. 12. Cook the fillet quickly in a pan until pink. 13. Cook the belly until crisp in same pan as the fillet, add the mushrooms at final stages of cooking. 14. Poach the cannelloni for five minutes in boiling water cook kale in the same water until tender. 15. Warm the purée plate however you feel suits your mood be creative. In association with Taste Communications.