In a large casserole dish heat the oil, add the chopped speck or streaky bacon, and fry till golden.
Add the chopped onion and cook until translucent.
Add the meat and brown then add the wine and stock and bring to a simmer.
Add the anchovies, bay leaves, capers, garlic, lemon zest, rosemary, sage, thyme, cumin, ginger, coriander and cinnamon.
Cover and bring to the boil.
Place in the oven and cook for 1½ - 2 hours – check and stir occasionally.
Bring it out of the oven and if a little dry add some more red wine.
If the meat is not very tender, then place on the hob and simmer for up to 1 hour – checking the liquid every so often.
Before serving, stir in the chopped parsley.
Method for swede and Cheshire cheese gateau
Preheat the oven to 170C/325F/Gas 5.
Cut the top off the garlic bulb, place onto a sheet of foil, drizzle over the oil and place into the oven for 30 minutes.
First find 6 chef’s rings the size you want to make the gateau.
Then find a cutter just a tiny bit smaller than the chef’s ring.
Using the cutter cut out circles of swede – you need about 5 discs per gateau.
In a plastic bag, place the flour, salt, pepper, and ground coriander.
Add the discs of swede and shake until the swede discs are covered.
Meanwhile, place the chef’s rings for the gateaus on a baking tray and line each ring with foil.
Place a disc of baking parchment at the bottom of the rings then line the sides with baking parchment as well.
Remove the garlic from the oven and squeeze the flesh into a saucepan with the butter and mash together.
Once mashed, place on the heat until melted.
Paint the inside of the parchment with the melted garlic butter.
Place a swede disc in the bottom of each ring then stack five discs alternating with a slice of Cheshire cheese.
When finished top with a Cheshire cheese layer.
Dot with butter and fill up each ring with cream.
Place in the oven for 45-60 minutes until the top is golden and the swede is cooked through – check half way through, if the top is cooking quicker than the swede, cover with foil for the last part of the cooking.
Remove and leave to cool slightly.
Remove the chef’s ring and ease the gâteau from its foil – you can tidy up the sides with a knife.
Method for beetroot
Place the beetroot and water into a saucepan, bring to the boil and simmer for 1 hour until tender – check occasionally that the pan isn’t boiling dry.
Remove the beetroots and set aside.
Add the sugar, vinegar and red wine to the red cooking liquor, return to the heat and cook until thickened and syrupy.
Meanwhile, trim the beetroot into beautiful little cubes.
Just before serving, return the beetroot cubes to the syrup and warm through.
Method for fennel and beans
Bring a pan of water to the boil, then place a steamer insert over the top, add the fennel and steam for 5-8 minutes until tender.
Meanwhile, drain and wash the beans under cold running water.
Heat a frying pan until hot, add the olive oil and bacon and cook until golden and cooked through.
Add the beans and toss to combine.
Cook until hot through.
Spoon the hogget into an oval chef’s ring in the centre of the plate.
Place the Cheshire and swede gateau alongside.
Place the fennel leaf on top of the hogget and spoon the beans onto it, cascading down the side.
Place small piles of beetroot squares to one side.