Ingredients

Ingredients For the braised shoulder

• 2kg/4lb 8oz hogget shoulder, boned removed

• rock salt and freshly ground black pepper

• 2 tsp vegetable oil

• 100ml/3½fl oz balsamic vinegar

• 1 head garlic, halved through the cloves

• 1 sprig rosemary

• 1 Savoy cabbage

• 200ml/7¼fl oz good quality red wine vinegar

• 400ml/14¼fl oz ruby port

• 400ml/14fl oz Madeira

• 1 litre/1¾ pint chicken stock

• 1 litre/1¾ pint veal stock

• 3 leaves gelatine, soaked in cold water until softened, drained

• salt and freshly ground black pepper

For the hogget tongue vinaigrette

• 4 hogget tongues

• 1 onion, peeled, halved

• 2 carrots, halved

• 1 leek, halved

• 1 tsp white peppercorns

• sprig fresh rosemary

• 100g/3½oz broad beans, out of their pods, blanched

• 100g/3½oz fresh peas, blanched

• 1 tsp white wine vinegar

• 1 tbsp olive oil

• salt and freshly ground black pepper

For the garlic and honey pearl spelt

• 2 garlic bulbs, cloves separated, peeled

• 2 litres/3½ pint milk

• 200ml/7¼fl oz double cream

• 60g/2¼oz potato, boiled until tender

• salt and freshly ground black pepper

• 80g/2¾oz clear honey

• 80g/2¾oz pearl spelt, cooked according to packet instructions (available in health food shops)

For the stuffed tomato

• 2 aubergines

• sprig rosemary

• 2 cloves garlic, finely sliced

• olive oil

• rock salt and freshly ground black pepper

• 1kg/2lb 4oz hogget testicles

• 1 tbsp vegetable oil

• 25g/1oz butter

• 4 ripe beef tomatoes

For the basil pesto

• 2 tbsp olive oil

• 50g/1¾oz fresh basil leaves

• ½ garlic clove, chopped

• 20g/¾oz pine nuts, toasted

• 50g/2oz goats' cheese

• salt and freshly ground black pepper

For the rack of hogget

• 1 tbsp olive oil

• 2 x four-bone hogget racks

• 80g/2¾oz basil shoots

Description

Recipe Uses 2kg/4lb 8oz Hogget Shoulder, Boned Removed, Rock Salt And Freshly Ground Black Pepper , 2 Tsp Vegetable Oil, 100ml/3½fl Oz Balsamic...

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