Chef's Special with Carl Isham at Turl Street Kitchen

I’m Carl Isham and I have been head chef at the Turl Street Kitchen for three years. My cooking style is British, taking inspiration from the delicious ingredients found in Oxfordshire and across the country.

My signature dish is house-smoked Tamworth pork sausages, crispy brawn, parsnip mash and red wine reduction.

My favourite places to eat and drink around Oxfordshire include Oxfork, the little cafe with the best brunch, tucked away on Magdalen Road.

The strangest food I’ve ever eaten was dried squid in Thailand – it was definitely an experience!

My favourite kind of cuisine is classic British, making the most of the amazing ingredients we can find on our doorstep.

I’m inspired by Raymond Blanc.

This early spring dish, feeds four people.

For the lamb
* 1 lamb belly joint stuffed with black pudding (available from Lyndys the butchers in the Covered Market in Oxford)
* 4 carrots sliced
* 1 onion chopped chunky
* 4 washed and peeled ribs of celery sliced
* 1 sprig of rosemary
* 4 bulbs garlic
* 1 tin of plum tomatos
* 1/2 pint of cider

For the salad
* 1 supermarket bag of washed rocket
* 6/8 leaves of mint
* 1 tin cooked white beans

Brown the lamb joint in a hot heavy-based pan with a good glug of olive oil. When nice and brown, remove the lamb on to a plate and add the vegetables, garlic and rosemary to the pan. Cook until soft, then add the tinned tomatoes. Cook for five minutes and add the cider. Cook again for five more minutes, a nice rich sauce should start to come together.

Place the lamb into the sauce, season the dish with salt and pepper, cover with tin foil and place in a hot oven (180c) and cook for 1 hour 20 minutes. You should be able to pierce a knive through the cooked joint.

Remove the lamb onto a large plate and remove the string. Allow to rest for 10 minutes but keep the sauce warm. Drain the beans and toss together with the rocket, mint and a little of the lamb sauce or some good balsamic dressing.

Slice the lamb, and arrange on a warm plate with the sauce and salad.