Jason Gallagher is head chef at the Stockbridge Restaurant in Edinburgh, cooking classical dishes with a modern twist.

He uses ingredients that are sourced from local suppliers whenever possible and his food is always prepared using fresh,

Jasons Recipe - Roasted rack of lamb with braised Belly, lamb confit, potato terrine, garlic confit and rosemary sauce. Pair with Highland Park 21 Year Old

For the Lamb Breasts: 2 lamb breasts 1 onions (roughly chopped) 2 sticks of celery (roughly chopped) 1 carrot (peeled and roughly chopped) Couple of rosemary sprigs (leaves removed and nely chopped) 3 garlic cloves (peeled and nely chopped) 500ml red wine Veal stock (can use chicken; enough to cover the lamb) Lay out the lamb breasts, skin side down. Season liberally with salt and pepper, and sprinkle with the nely chopped rosemary and garlic. Roll the breasts up like a Swiss roll and tightly tie with string. On a high heat, sear the breasts off in a heavy based, high sided pan until nicely browned on all sides. Remove the lamb from the pan and add the chopped vegetables and sweat off. Return the lamb to the pan and deglazed with the red wine. Reduce the red wine for 10 minutes before adding enough stock to cover the lamb. Cover the pan with a lid or foil and place in an oven for 4-5 hours at Gas mark 2 / 150C. Take the lamb out and leave to cool, before wrapping tightly with cling lm. Leave overnight.

The next day, slice into 2-3cm rounds and sear on both sides until golden brown, and reheat in a hot oven for 10 minutes before serving with a dram of Highland Park 21 Year Old.

For the Lamb cont and potato gateau: For the lamb cont; Coarse sea salt 1 lamb leg 1 head of garlic (halved) Zest from 1 orange 1 thumb of ginger (roughly chopped) Small bunch of Thyme (bruised) Duck fat (to cover) For the Potato gateau: 1kg potatoes 600ml of double cream head of garlic Couple of sprigs of thyme (bruised) For the lamb cont, marinate the lamb legs in the sea salt for 24 hours. The next day, wash off the salt and place in an oven dish with the garlic, thyme, orange, ginger. Cover the lamb with the duck fat. Cover the dish with tin foil and transfer to a 150C / gas mark 2 oven for at least 6 hours, or until the meat falls off the bone. Once the lamb is cool enough to handle, pick the meat off the bone and shredding the meat into small, bite sized pieces. For the potato gateau, heat the double cream with the thyme and garlic until it thickens enough to coat the back of a spoon. Pass this cream through a sieve into a clean bowl. Prep an oven dish with silicon paper and preheat the oven to gas mark 3 / 170C. Peel the potatoes and nely slice on a mandolin. Place the slices in the thicken cream. Start to layer the gateau dish; 3 layers of the potatoes with a layer of lamb cont. Continue to layer the dish until you have almost reached the top. Pour over any excess cream and cover with a large piece of silicon paper. Wrap the whole dish in tin foil and transfer to the oven for 3 hours, or until a knife passes through it easily.

Remove from the oven and place weights on top of the dish to press the gateau. Leave to cool before placing in a fridge for 24 hours. Cut into portions and reheat in an oven.