Ingredients

• 1 x 5cm/2in cinnamon stick
• broken into pieces
• 1 tsp cloves
• 1½ tsp cumin seeds
• 1 large star anise
• 2 bay leaves
• sliced
• small bunch fresh rosemary
• leaves picked and chopped
• 1 x 2kg/4lb 8oz mutton leg
• 2 carrots
• roughly chopped
• 2 onions
• roughly chopped
• 4 large garlic cloves
• crushed
• 2 small ancho chillies (available from online specialists)
• de-seeded
• torn into small pieces
• 1 chipotle chilli
• de-seeded
• torn into small pieces
• 375ml/12½fl oz red wine
• 1 tbsp redcurrant jelly
• 1 butternut squash
• peeled
• trimmed
• seeds removed
• cut into wedges
• 2 tbsp olive oil
• 1 head chard
• root trimmed
• leaves roughly chopped
• salt and freshly ground black pepper

Directions

• For the spice mix
• grind all of the spice mix ingredients to a powder in a spice grinder or pestle and mortar.
• For the spiced mutton
• rub the spice mix all over the mutton leg
• then season with plenty of salt and freshly ground black pepper. Cover loosely with cling film
• then chill in the fridge overnight (or for at least 4 hours).
• Preheat the oven to 150C/130C Fan/Gas 2.
• Mix together the carrots
• onions
• garlic and chillies in a roasting tray. Pour over the red wine. Place the spiced mutton leg on top of the vegetables
• then cover the tray with aluminium foil and roast in the oven for 3½-4 hours
• or until the meat is tender and almost falling off the bone.
• Wrap the mutton in aluminium foil and set aside on a large chopping board
• to rest. Keep warm.
• Meanwhile
• pour the contents of the roasting tray into a jug
• then blend to a smooth purée using a hand-held blender. Return the purée to the roasting tray and heat over a medium heat on the stove-top. Stir in the redcurrant jelly
• then season
• to taste
• with salt and freshly ground black pepper if needed.
• For the squash and chard
• steam the butternut squash wedges for 18-20 minutes
• or until tender.
• Transfer the steamed squash to a food processor
• add a tablespoon of the olive oil
• then season
• to taste
• with salt and freshly ground black pepper. Blend to a smooth purée.
• Heat the remaining tablespoon of oil to a large frying pan set over a medium heat. Add the chard and stir-fry for 1-2 minutes
• or until just wilted.
• To serve
• spoon the squash purée into the centre of 4 serving plates and flatten into a circle using the back of a spoon. Carve the spiced mutton leg and place a few slices on top of each portion of squash. Spoon the wilted chard on top of the mutton.