Ingredients

Ingredients For the spiced hogget casserole

• 2 tbsp olive oil

• 110g/4oz speck or smoked streaky bacon, finely chopped

• 2 onions, finely chopped

• 1.25kg/2lb 13oz shoulder of hogget, trimmed, meat cut into cubes

• 200ml/7fl oz red wine, plus extra if additional moisture is needed for the casserole

• 300ml/11fl oz chicken stock

• 2 garlic cloves, crushed to a paste with the edge of a knife

• 6 anchovy fillets

• 20 capers, drained, rinsed

• 1 lemon, zest only

• 1 tsp ground cumin

• ½ tsp ground ginger

• 1 tsp ground coriander

• 4cm/1½in cinnamon stick

• 2 bay leaves

• 2 tsp fresh thyme leaves

• 2 fresh sage leaves, chopped

• 2 tsp chopped fresh rosemary leaves

For the beetroot

• 6 beetroot, trimmed, peeled

• 500ml/18fl oz water

• 2 tsp golden caster sugar

• 2 tsp balsamic vinegar

• 4 tbsp red wine

For the swede and Cheshire cheese stacks

• 1 whole bulb smoked garlic, top sliced off

• 1 tbsp olive oil

• 600g/1lb 5oz swede, peeled, very finely sliced

• 2 tbsp plain flour

• 1 tsp ground coriander

• 1 tsp salt

• 1 tsp ground white pepper

• 110g/4oz unsalted butter

• 150g/5oz Cheshire cheese, finely sliced

• 175ml/6fl oz single cream

For the fennel and beans

• 1 bulb fennel, separated into leaves

• 1 tbsp olive oil

• 2-3 rashers smoked streaky bacon

• 1 x 400g/14oz canned flageolet beans, drained and rinsed

• 4 tbsp chopped fresh flatleaf parsley, to serve

Description

Recipe Uses 2 Tbsp Olive Oil, 110g/4oz Speck Or Smoked Streaky Bacon, Finely Chopped, 2 Onions, Finely Chopped, 1.25kg/2lb 13oz Shoulder Of Hogget,...

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