Hogget, anchovy, wild garlic, sprouting broccoli

Instructions

1. Step 1

   To make the braised hogget shoulder and potato terrine, first preheat the oven to 100°C/gas mark ½

2. Step 2

   Sweat down the mirepoix in a large pan with a little oil until caramelised, about 15 minutes

3. Step 3

   Season the hogget shoulder all over and brown in a large pan along with mirepoix

4. Step 4

   Cover the hogget and mirepoix with stock (top up with water if necessary), and braise in the oven at 100°C for 8 hours

5. Step 5

   Once cooked, allow the shoulder to cool then strain the hogget stock through a fine mesh sieve

6. Step 6

   Skim the fat from the hogget stock and then set the stock aside

7. Step 7

   Shred the meat and season it with salt and pepper. Mix the meat with some rendered hogget fat, strained hogget stock and the parsley and wild garlic

8. Step 8

   Preheat the oven to 150°C/gas mark 2

9. Step 9

   Toss the potatoes with the remaining warm, rendered fat

10. Step 10

    Fill just under half of a gastro with sliced potato, then add a layer of the hogget shoulder meat. Top the shoulder meat with another layer of potatoes, going right to the very top of the tray

11. Step 11

    Cover with another layer of parchment and a lid, and bake at 150°C for 2 hours or until tender

12. Step 12

    Remove from the oven and allow to cool slightly. Press the terrine overnight in the refrigerator by topping it with a tray, and then adding about 5kg of weight (tins, bottles of oil etc.)

13. Step 13

    The next day, portion the terrine into 5cm x 5cm x 2cm squares

14. Step 14

    To make the hogget jus, sweat down the onions, carrot, celery and garlic in a large pan with a little oil until caramelised, about 15 minutes

15. Step 15

    Add the tomato paste and cook out for a few minutes. Add the thyme and rosemary, then the wine and bring to the boil

16. Step 16

    Add the reserved hogget stock from braising the shoulder, turn the heat down to a simmer and reduce by one third (this will take at least one hour)

17. Step 17

    While the sauce reduces, make the anchovy mayonnaise. Blend the anchovies, garlic and thyme leaves together in a food processor until a thick paste is formed

18. Step 18

    Add the egg yolk and mustard and blend until smooth. Slowly pour in the oil in a steady stream, while the machine is running. Season with sherry vinegar

19. Step 19

    Pass the reduced sauce through a chinois

20. Step 20

    Return the strained stock to a pan and reduce it by half, skimming any scum that forms as you go

21. Step 21

    Remove the jus from the heat and add the lemon thyme. Infuse the jus with the lemon thyme for 30 minutes

22. Step 22

    While the jus infuses, make the salsa verde. Finely chop all the herbs, capers and cornichons and mix together with the mustard, oil and vinegar. Season to taste and set aside

23. Step 23

    Pass the jus through a chinois again and whisk in about 100g of the rendered hogget fat and Muscatel vinegar to taste

24. Step 24

    When ready to serve, preheat the oven to 150°C/ gas mark 2 for roasting the hogget loin

25. Step 25

    Season each hogget portion all over with salt

26. Step 26

    Heat a sauté pan over a medium heat with some rendered hogget fat

27. Step 27

    Place the meat fat side down in the pan and render out some of the fat (about 3-5 minutes, depending how thick the fat is)

28. Step 28

    Add the butter, garlic, thyme and rosemary. Brown the loin on all sides, basting continuously with the rendered fat

29. Step 29

    Transfer the loin to the 150°C oven until the internal temperature reaches 54°C, about 10 minutes. Set aside to rest for 3-6 minutes

30. Step 30

    Sear the cut sides of the pressed hogget shoulder and potato terrine in a pan with a little rendered fat. Transfer to the oven to warm through

31. Step 31

    Meanwhile, preheat a barbecue or grill to searing hot

32. Step 32

    Grill the sprouting broccoli on the barbecue or under the grill, basting it in more hogget fat as you go

33. Step 33

    Season the broccoli with salt and dress in some of the wild garlic salsa verde

34. Step 34

    To serve, place a pound coin-size blob of anchovy mayonnaise in the centre of the plate

35. Step 35

    Slice the roast hogget in half and place it cut side up on the plate

36. Step 36

    Put the potato terrine on one side and the barbecued broccoli on the other. Dress the meat with the jus and serve immediately