Sauce base

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INGREDIENTS 300ml olive oil 3 split kids' heads 1kg trimmings 8 large, fresh bay leaves Grated zests of 2 large untreated lemons 300-400ml red wine Salt Freshly ground black pepper ### METHOD Heat the oil in a large pan (at least 30 litres). Add the kids' heads and trimmings, bay leaves and lemon zests. Brown the meat, deglaze with wine, season, cover and leave to stew gently on the side of the range for 45 minutes to one hour. During this time, the meat will have rendered its juices and you will have a little less than one litre of intensely flavoured gravy. Remove the heads, trimmings and bay leaves.