Mirepoix

The Mirepoix is a great base, often used with sauces for shellfish. It is a combination of aromatics simmered gently in butter and sherry ( Madeira can be substituted ) until it starts to break down. A kind of soup base for sauces, great when used as a basting liquid for the lamb roast.

1 carrot

1 onion

1 stick of celery

1 tablespoons of chopped leg ham

50 grams of butter

1 Bay leaf

1 sprig of thyme

2 table spoons of sherry

Mince all ingredients and cook slowly in butter, for about 5 minutes, then add the sherry and simmer.