Heat 1 tablespoon coconut oil in a large pan (with lid) and brown 4 lamb shanks, then set aside.
Saute leek, cut lengthways in half and sliced, 2 celery sticks, diced, 3 carrots, diced and 6 garlic cloves, sliced until soft.
Add lamb shanks back in with 2 cups red wine, 4 cups beef broth, 10 sprigs thyme, 4 sprigs of rosemary, teaspoon celtic sea saltand bring to a boil, then reduce to a simmer and cook for at least 2.5 hours with the lid on, or until meat falls off the bone.
In the meantime, boil 2kg sweet potato, peeled and chopped, then drain and mash.
This stage is optional, but I like to remove the lamb shanks, shred the meat and return the meat to the sauce to mix through. If necessary, you can let the sauce reduce with the lid off while shredding the meat and add 2 teaspoons cornflourto thicken the sauce too.
Break 160g 70% dark chocolate(I use Loving Earth) into mixing bowl and mill 10seconds / speed 9.
Add 150g dates (approximately 9-10), pitted and diced into mixing bowl and chop 15 seconds / speed 10. (I find that if I don't dice them, depending on the brand of date, that my thermomix struggles to chop them and ends up heating up the chocolate which makes it very hard to mix together.)
In the meantime, make the optional sauce first by whisking together tablespoon tahini, tablespoon apple cider vinegar, tablespoon tamari sauce, tablespoon olive oil, teaspoon agave syrup and wedge of lime, juiced, then set aside.
Saute 2 cups green cabbage, finely sliced in olive oil seasoned with celtic sea salt and cracked black pepper.
Add rice, toss together and serve onto plates.
To make tofu marinade, in a large mixing bowl dissolve 4 teaspoons cornflour in 2 tablespoon olive oil and 2 tablespoon tamari sauce.
Add 2 packets firm tofu, diced to marinade, tossing to coat, then cook in a frying pan until the tofu is slightly crispy and the marinade is sticky and reduced.
While the tofu is cooking, prepare the mango salsa by combining 2 mangos, finely diced, red capsicum, finely diced, 1/2 bunch chives, chopped, handful coriander, choppedand 1/4 lime, juiced. Serve salsa on top of cabbage rice.
When tofu is cooked, place on top of salsa, drizzle sauce over each dish and garnish with fried shallots.
The day before you make this dish, soak 1/2 cup puy lentils in filtered water.
Add to a pan onion, finely diced, carrot, finely diced, celery stick, finely diced, 2 garlic cloves, minced, 2 sprigs thyme, sprig rosemary, bay leafwith olive oil on medium heat.
Once the onion is translucent, add drained lentils and 3 tablespoons tomato paste, cooking for 10 minutes.
Add tin crushed tomato, 1.5 cups filtered water, 1/2 teaspoon celtic sea salt, cracked black pepper, to taste, 1/4 teaspoon nutmeg, pinch of cinnamon, turning heat down and simmering (if ragu looks dry, add more filtered water at any point).
In a large pot, saute 2 garlic cloves, sliced in 3 tablespoons olive oil and sprig thyme.
Add cauliflower, cut into small florets coating in oil for 5 minutes then add 1/2 cup filtered water and put a lid on pot until cauliflower is soft (add more filtered water if needed at any point).
Add 1 teaspoon balsamic vinegarto ragu and stir.
Put cauliflower in thermomix with 1/2 teaspoon celtic sea salt and blend on speed 5, scraping bowl down and mixing as necessary to get an even consistency.
Serve handful rocket onto each plate, cauliflower mash next to that, then spoon ragu on top, and finish with flax seed oil, drizzledand cracked black pepper.
Add 1.5kg Royal Blue potatoes, peeled, chopped, rinsed to a large saucepan.
Cover with filtered waterand pinch of celtic sea salt; and parboil for 8 minutes.
Drain into a colander to steam dry for 3 minutes.
Shake colander to fluff up potatoes and place on a baking tray.
Drizzle coconut oilover and season with celtic sea salt and cracked black pepper, toss to coat and roast for 30 minutes. (You can pause before roasting and pop in fridge until ready to cook).
Using a potato masher, squash each potato.
In a small bowl stir together 3 tablespoons coconut oil, bulb of garlic, smashed, splash of red wine vinegar and bunch of rosemary and pour over potatoes, putting back in the oven for another 40 minutes.
