Cheshire Cook Off Recipe ...


  • Ingredients for hogget

  • 2 tbsp olive oil

  • 110g (4oz) speck or fatty smoked bacon, finely diced

  • 2 onions, finely diced

  • 1.25 kg (2lb13oz) trimmed shoulder of hogget, cut into cubes

  • 200ml (7floz) red wine

  • 300ml (11floz) chicken stock

  • 2 cloves garlic, crushed

  • 6 anchovies

  • 20 capers

  • 1 lemon, zested

  • 1 tsp ground cumin

  • ½ tsp ground ginger

  • 1 tsp ground coriander

  • 4 cm cinnamon stick

  • 2 bay leaves

  • 2 tsp fresh thyme, leaves stripped

  • 2 sage leaves, chopped

  • 2 tsp fresh rosemary, chopped

  • 4 tbsp flat leaf parsley, roughly chopped

  • Ingredients for swede and Cheshire gâteau

  • 1 bulb smoked garlic

  • 1 tbsp olive oil

  • 600g (1lb5oz) swede, very finely sliced

  • 2 tbsp plain flour

  • 1 tsp ground white pepper

  • 1 tsp ground coriander

  • 1 tsp salt

  • 110g (4oz) butter

  • 150g (5oz) Cheshire cheese cut into thin slices

  • 175ml (6floz) single cream

  • Ingredients for beetroot

  • 6 golf ball sized beetroots, topped, tailed and peeled.

  • 500ml (18floz) water

  • 2 tsp golden caster sugar

  • 2 tsp balsamic vinegar

  • 4 tbsp red wine

  • Ingredients for fennel

  • 1 bulb fennel, separated into leaves

  • 1 x 400g (14oz) can flageolet beans

  • 1 tbsp olive oil

  • 2-3 rashers of streaky smoked bacon


  • Method for hogget:

  • 1.

    Preheat the oven to 170C/325F/Gas 5.

  • 2.

    In a large casserole dish heat the oil, add the chopped speck or streaky bacon, and fry till golden.

  • 3.

    Add the chopped onion and cook until translucent.

  • 4.

    Add the meat and brown then add the wine and stock and bring to a simmer.

  • 5.

    Add the anchovies, bay leaves, capers, garlic, lemon zest, rosemary, sage, thyme, cumin, ginger, coriander and cinnamon.

  • 6.

    Cover and bring to the boil.

  • 7.

    Place in the oven and cook for 1½ - 2 hours – check and stir occasionally.

  • 8.

    Bring it out of the oven and if a little dry add some more red wine.

  • 9.

    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.

  • 10.

    Before serving, stir in the chopped parsley.

  • Method for swede and Cheshire cheese gateau:

  • 1.

    Preheat the oven to 170C/325F/Gas 5.

  • 2.

    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.

  • 3.

    First find 6 chef’s rings the size you want to make the gateau.

  • 4.

    Then find a cutter just a tiny bit smaller than the chef’s ring.

  • 5.

    Using the cutter cut out circles of swede – you need about 5 discs per gateau.

  • 6.

    In a plastic bag, place the flour, salt, pepper, and ground coriander.

  • 7.

    Add the discs of swede and shake until the swede discs are covered.

  • 8.

    Meanwhile, place the chef’s rings for the gateaus on a baking tray and line each ring with foil.

  • 9.

    Place a disc of baking parchment at the bottom of the rings then line the sides with baking parchment as well.

  • 10.

    Remove the garlic from the oven and squeeze the flesh into a saucepan with the butter and mash together.

  • 11.

    Once mashed, place on the heat until melted.

  • 12.

    Paint the inside of the parchment with the melted garlic butter.

  • 13.

    Place a swede disc in the bottom of each ring then stack five discs alternating with a slice of Cheshire cheese.

  • 14.

    When finished top with a Cheshire cheese layer.

  • 15.

    Dot with butter and fill up each ring with cream.

  • 16.

    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.

  • 17.

    Remove and leave to cool slightly.

  • 18.

    Remove the chef’s ring and ease the gâteau from its foil – you can tidy up the sides with a knife.

  • Method for beetroot:

  • 1.

    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.

  • 2.

    Remove the beetroots and set aside.

  • 3.

    Add the sugar, vinegar and red wine to the red cooking liquor, return to the heat and cook until thickened and syrupy.

  • 4.

    Meanwhile, trim the beetroot into beautiful little cubes.

  • 5.

    Just before serving, return the beetroot cubes to the syrup and warm through.

  • Method for fennel and beans:

  • 1.

    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.

  • 2.

    Meanwhile, drain and wash the beans under cold running water.

  • 3.

    Heat a frying pan until hot, add the olive oil and bacon and cook until golden and cooked through.

  • 4.

    Add the beans and toss to combine.

  • 5.

    Cook until hot through.

  • To serve:

  • 1.

    Spoon the hogget into an oval chef’s ring in the centre of the plate.

  • 2.

    Place the Cheshire and swede gateau alongside.

  • 3.

    Place the fennel leaf on top of the hogget and spoon the beans onto it, cascading down the side.

  • 4.

    Place small piles of beetroot squares to one side.

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