Heat vegetable oil in a pan and seal meat on all sides.
Remove and add the sesame oil, star anise, ginger, garlic and coriander root, bean cheese and brown bean paste, and fry until fragrant.
Add cooking wine, soy and lamb stock, and bring to the boil and skim to remove oil.
Add the tangerine peel, wood fungus and red dates, and simmer for 30 minutes.
Add daikon and hogget and gently poach the meat for 15 to 20 minutes.
Remove hogget from poaching liquid, strain into a pan, add spring onion and reduce by half.
Simmer polenta in salted water for 30 minutes, when cooked, finish with butter.
It should be soft.
Clean bok choy and cook in salted until tender, then drain.
Place a spoon of polenta in the centre of the plate, arrange bok choy on top, then carve the hogget and arrange garnish around the meat with the fungus, daikon, dates, chestnuts and spring onion.
Spoon the sauce around.
Garnish with fresh orange zest and coriander leaves.
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