Ingredients

• 1.5kg/3lb 4oz boned-out ready-stuffed saddle of hogget
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 1 onion
• roughly chopped
• 900g/2lb King Edward potatoes
• peeled and sliced thinly
• 50g/2oz butter
• salt and freshly ground black pepper
• pinch of freshly grated nutmeg
• 300ml/10½fl oz double cream
• 300ml/10½fl oz full-fat milk
• 6 parsnips
• peeled and cut into chunks
• 2 tbsp olive oil
• salt and freshly ground black pepper
• 1 bunch fresh mint
• leaves only
• pinch of salt
• 1 tbsp caster sugar
• 4 tbsp boiling water
• 4 tbsp white wine vinegar

Directions

• For the hogget
• preheat the oven to 200C/390F/Gas 6.
• Season the hogget with salt and freshly ground black pepper.
• Heat a large frying pan until hot and add the olive oil.
• Place the hogget in the pan and fry on both sides until browned.
• Place the chopped onion into a roasting tray and arrange the hogget on top.
• Transfer the tray to the oven and cook for 1 hour 15 minutes (which is 30 minutes per kilo (2lb 2oz)
• plus an extra 30 minutes).
• Remove the hogget from the oven and rest
• covered in foil
• in a warm place for at least 15 minutes before carving.
• For the dauphinoise potatoes
• preheat the oven to 175C/350F/Gas 3.
• Place the potatoes into a bowl of cold water and swirl around to remove any excess starch. Drain well and pat dry.
• Butter an ovenproof dish with about a teaspoon of the butter and place the potatoes in the dish in layers
• overlapping a little
• until the dish is just full - season with salt
• pepper and nutmeg between each layer.
• Place the cream and milk into a bowl and whisk to combine.
• Season with salt
• black pepper and nutmeg and pour the cream and milk over the potatoes.
• Dot with the remaining butter and then cover tightly with aluminium foil.
• Place in the oven and cook for one hour until the potatoes are just tender.
• After an hour
• carefully remove the foil and return to the oven for a further 30 minutes until golden-brown on top.
• For the parsnips
• preheat the oven to 200C/390F/Gas 6.
• Mix the parsnips with the olive oil and season with salt and freshly ground black pepper. Place into a roasting tray.
• Place in the oven and roast for 30-40 minutes until tender and golden-brown.
• For the mint sauce
• chop the mint leaves. Sprinkle the salt over the mint and chop even more finely.
• Place the mint and salt into a jug
• add the sugar and pour over the boiling water. Stir
• add the vinegar and leave to cool.
• Serve the hogget in slices along with the dauphinoise potatoes
• parsnips and a drizzle of mint sauce.