Lamb Ragu

For the Lamb Ragu

• 400 g spring lamb shoulder, minced
• sunflower oil
• 50 g shallot, di

Fry off the mince in a little sunflower oil on high heat. When caramelised, deglaze with the shallot, garlic and the herbs. Add the tomato paste, chopped tomatoes and brown chicken stock. Simmer for around an hour making sure the liquid is reduced and glossy. Add the seaweed and remove from the heat.