Lonk lamb Lancashire hotpot, roast loin, pickled red cabbage, tangled carrots and leeks
Lancashire lamb hot pot.- 1) start on the pickled cabbage. Half and quarter the red cabbage. De-vein away the large stem and finely slice the red cabbage leaves. Salt the red cabbage well in a colander for 2-3 hours until a deep rich colour is achieved 2. Drain and wash away the salt – pat dry. Place all the vinegars, wine and sugar in a pan and cook on a med heat for 6-8 mins or until reduced by half 3. Meanwhile, place the star anise, bay leaves, peppercorns, cloves, cinnamon stick..cont
Loin of Herdwick mutton with honey and mint dressing and Jerusalem artichoke purée
This striking autumnal mutton loin recipe by Michelin-starred chef Nigel Haworth uses a water bath to break down the meat's traditionally tough fibres, resulting in wonderfully tender, moist slices. This recipe is from Northcote’s tasting menu, so to make a full-sized portion you will need to increase the quantity of mutton and artichokes.