Pierce the shanks all over with a small sharp knife. Mix the marinade ingredients, season well and smear all over the shanks making sure to get it into the cuts. Put both shanks into one pouch and add all the marinade and the oil.
Vacuum seal the pouch. Put in a water bath at 60.9°C or your preferred temperature, weight it down and check periodically because it does tend to inflate slightly over the long cooking.

Slit the pouch open and strain the juices into a pot. Pat dry the shanks with paper towels and keep them warm.
Add a couple of tablespoons of vermouth or a quarter of a cup of white wine to the pot and boil it until it reduces and thickens slightly. You can freshen the sauce with a squeeze of lemon and sprigs of mint if you like - strain them out before continuing.
Put a few pinches of xanthan in a small cup, drizzle in a tablespoon of olive oil and blend well with a pastry brush. Whisk into the sauce with the brush a little at a time until the sauce thickens as desired over a low heat.
Season if necessary.

You'll want to sear the shanks - which you can do in scorching hot oil in a shallow frying pan, or under a grill as hot as you can get it. Don't overcook their insides though or they'll dry out. Serve drizzled with the sauce.

Roughly chop the spinach, removing any particularly thick or woody stalks.
Add tarragon leaves until the aroma is pretty balanced.
Crush the garlic to a paste with sea salt and ground pepper using the flat of a knife.
Melt a generous lump of butter in a large pan and sweat the garlic for a few minutes, then throw in spinach and tarragon and let it wilt down, stirring occasionally.
When the spinach has collapsed completely and any excess liquid has cooked off, stir through a sprinkling of grated parmesan if you like.

Halve the pomegranates horizontally, then pull out the seeds, either by breaking the pieces apart and plucking them out with your fingers, or tapping them on the skin side firmly with a wooden spoon until they empty.
You want as little pith as possible, which is bitter, which you can more easily remove if you need to by emptying the seeds into a bowl of water and scooping out the pith which will float to the top.
Juice the seeds either using a juicer, or blending in a, er, blender, or food processor then straining through muslin or a fine sieve.

Boil the juice in a pot to reduce to sauce thickness. Skim occasionally.
If you want molasses then keep going until you reach a rich syrup stage, but if you want to use this as a dressing you should stop earlier.
The juice will thicken as it cools, so re-warm before using if you want it to drizzle.

Peel the celeriac and cut into decent chunks.
Peel about a quarter the quantity of potato and cut it up too.
Bring salted water to the boil and drop in the celeriac. Simmer for 5 minutes or so then add the potato.
Cook both for another 15 minutes or until they're all softened.

Drain the pieces and throw them into a blender or food processor with enough hot milk to lubricate. Add a good chunk of butter and blend until smooth.
Stir through some yoghurt and season to taste.

Pop the beans into a pot of lightly salted boiling water and cook for a few minutes until tender.
Drain them, keeping a little of the cooking water, and put them in a blender along with a drizzle of olive oil, a few spoonfuls of yoghurt and a squeeze of lemon juice.
Add a clove of garlic if you like.
Blend until smooth, adding a little extra cooking water if required.
Adjust the seasoning.

Mix the salt, sugar, rosemary, and lemon zest in a bowl. Sprinkle a layer in a baking dish, then set the lamb on top, then cover with the rest of the mixture. Firmly press the curing mixture into the lamb. Cover with plastic wrap and refrigerate for 24 hours.

Thoroughly rinse the curing mixture off the lamb, then set on a cutting board and cut it in half into two broad strips. I didn't bother splitting it into two. Do not season the lamb with any more salt, it will be perfectly seasoned at this point already. Roll up each strip of lamb belly like a jelly roll, press down to ensure it is packed tightly together, then tie with kitchen twine. You want the rolls to be as tight as possible with no air gaps.
Place each roll of lamb into a ziplock bag. Add a glug of olive oil to each, just to take the space of any small air pockets. Chill in the freezer for 15 minutes to stop the oil from being sucked into the neck of the bag and interfering with the heat sealer. Remove the air with the water pressure method, or vacuum seal if you have one.

Cook the lamb in a 70 65°C water bath for 12 hours.
Remove from the bag and pat the roll dry on kitchen roll (if frying). You can of course use the pouch liquid to make a sauce but check for salt levels first 😉
Divide into fat slices each still tied around to prevent them from collapsing, before cutting the string to serve.

Preheat the water bath to 84°C.
Cut the cauliflower into small florets, drizzle with 1 tbsp olive oil and roast in the oven for 20-30 minutes.
Once ready and totally cooled, place the roasted cauliflower in the sous vide pouch, in one layer. Add the salt, pepper to taste, wild garlic and the chopped chilli or not!. Seal the pouch.
Place the cauliflower pouches in the water bath and set the timer to 1.5 hours. When ready, remove from the bag and blitz with cream in a food processor. Alternatively, if they are very soft you can massage the pouch, add the cream and mix all very well inside the pouch.

Scrub the carrots, cut into decent sections then halve or quarter the sections lengthways depending on thickness.
Scrub the potatoes and cut into large chunks - leave small potatoes whole, halve or quarter slightly larger ones.
Peel the garlic cloves. halve if large.
Roughly chop the onions.
Heat the oil in a large pan with the cinnamon sticks and seal the lamb, in batches as necessary and set aside.
Fry the onions until they begin to colour, add the garlic and the oregano or thyme, and continue for a few minutes. Add tomato purée and fry to cook off any harshness. Stir through a couple of tablespoons of paprika.
Add the potatoes and the carrots. Return the fried lamb and any over-salted lamb-breast slices. Add enough stock to cover, and bring to a simmer. Cook until the meat is tender and the vegetables have begun to soften.
Throw in cauliflower florets, if you want to. Add a few roughly chopped sun-dried tomatoes, a jar of roast peppers with some of the liquid, a handful of dried apricots, halved.
Simmer until everything is cooked through, throwing in a handful of green beans towards the end too, if you like.
Season, and serve dressed with chopped herbs and a squeeze of lemon juice.

Preheat oven to 350°F (180°C). Line a rimmed baking sheet with aluminum foil and place tomatoes and half of garlic head on it.
Roast in oven until tomatoes are wrinkled and lightly charred in spots and garlic is soft, about 1 hour. Let cool.

Meanwhile, place dried peppers in a medium heatproof bowl and cover with boiling water. Place a weight or wet paper towel on top to help submerge peppers. Let stand until peppers are fully softened, 30 minutes to 1 hour.
If peppers are very stubborn (as thick-skinned ñoras can be), you may need to tear a small hole in them to let water penetrate inside.
Drain peppers and discard stems and seeds. Using a paring knife, carefully scrape the flesh from the skins. Discard skins. Peel skins from tomatoes and roasted garlic.

To Make Sauce Using a Mortar and Pestle:
Add 3 cloves roasted garlic and 1 or 2 cloves peeled raw garlic to mortar. (Feel free to make this recipe more or less garlicky, according to your own tastes, by adding or subtracting roasted or raw garlic.)
Smash garlic to a paste with pestle.
Add bread and moisten with vinegar. Smash to a paste. Add nuts and smash as finely as you can. The mixture should have the consistency of a rough paste when you're done.
Smash in scraped pepper flesh, followed by peeled roasted tomatoes. Mix in olive oil until thoroughly combined. Season with salt. Add more oil, 1 tablespoon (15ml) at a time, if a thinner, richer sauce is desired.
Add more vinegar to taste as well.

To Make Sauce Using a Countertop Blender or Immersion Blender:
Add 3 cloves roasted garlic and 2 cloves peeled raw garlic to jar of blender, or blending container if using an immersion blender.
(You can use more or less roasted and raw garlic, as desired, according to your own tastes.) Add nuts. Blend until finely processed, scraping down sides as necessary.
Blend in peeled roasted tomatoes and scraped pepper flesh. Add bread, olive oil, and vinegar, and blend until smooth. (How smooth to make it is up to you; some texture is okay.)
Season with salt and add more oil and vinegar to taste, if desired.

To Make Sauce Using a Food Processor:
In the bowl of a food processor, combine 3 cloves roasted garlic and 2 cloves peeled raw garlic (use more or less roasted and raw garlic, as desired, according to your own tastes), along with bread and nuts. Process, scraping down sides as necessary, until finely chopped.
Add peeled roasted tomatoes and scraped pepper flesh and process until a thick, rough paste forms.
Process in olive oil and vinegar, then season with salt.
Add more vinegar and olive oil, as desired, to adjust taste and texture.