Preheat the water bath to 82°C/180°F
Trim the lamb belly and remove any excess fat and small bones. Season with olive oil, thyme, garlic, salt and pepper. Seal in a vacuum bag and cook the lamb belly overnight.
In the morning, remove from the bag and while hot, place between 2 sheets of parchment paper. Place a flat tray on top and evenly distribute weights on top of the tray to press the belly. Once cool, slice into even portions
To prepare the lamb loin, remove the 2 loins from the bone. Reserve the bones for sauce, then vacuum seal and cook lamb loin 110 g portion at 52°C for 30 minutes. Remove and place the bag in ice water
For the confit garlic, place the oil in a pan over a medium heat, add the butter, then the garlic and salt. Colour the garlic for approximately 10 minutes until golden, then add the honey and thyme. Cook slowly for 8-10 minutes until tender
For the smoked leek purée, place the leeks (without oil) open gas flame Cook all over for 15-20 minutes, or black all over
Remove leeks chop into pieces. Place into a pan with the reserved confit garlic, reduced lamb jus and black garlic miso, reduce until thick
Transfer to a blender and blitz until very smooth, then pass through a sieve. Season with yoghurt to freshen the purée up slightly
For the smoked garlic oil, smoke the garlic in a smoker for 10 minutes, then add to rapeseed oil, bring to 70oc then allow to cool in oil before using
For the onion powder, roast the onions with the skin on until very soft. Remove the flesh, finely slice and dry in the dehydrator until crispy and golden brown. Allow to chill, then blitz into a powder
For the caramelised Roscoff onions, place the onions in a bowl and season with olive oil, salt, pepper and Demerara sugar. Place onto the wire rack of a baking tray and roast in the oven until cooked through
Remove from the oven, allow to cool and cut into quarters through the centre of each stalk, keeping the skin on. Add a knob of butter and a dash of oil to a pan and place over a medium heat. Once the butter starts to foam, caramelise the onions in the pan, then remove and discard the skin
To prepare the hung yoghurt, place the yoghurt in a muslin cloth bag and suspend over a bowl to remove the excess liquid leave for 24hours. Once sufficiently drained, season with Maldon salt and pepper
For the baby onion hearts and petals, cut the baby onion shells in half and season with olive oil, salt and pepper. Burn the onions with a blow torch.
Place a non-stick pan over a medium-high heat, render down the fat on the lamb loins until golden brown and crispy.
Colour the lamb belly portions in a hot pan with a little oil until golden brown all over