Ingredients:

• 4 Globe Artichokes Steamed Peeled and halved
• 1 Chorizo sausage grilled and sliced
• 120g fresh goat's cheese served
• at room temperature
• 1 cup chopped fresh parsley
• 1 bunch asparagus steamed
• 3 cups baby spinach leaves
• 3 Romano tomatoes sliced lengthwise into quarters

• Cover with grease proof paper & then foil, before slow baking for at least 3 hours
• Cook rice about 20 minutes before the lamb is ready
• Finish with spicy coconut broth made from excess marinade with some fresh coconut cream.
• Place shank on a bed of rice & sprinkle with coriander and black pepper.

1. Begin with the warm artichoke hearts and asparagus, cover them with dressing
2. before gently arrange dobs of the goats cheese amid the slices of Chorizo, tomatoes,
3. parsley and spinach leaves on a platter and lightly toss before serving.