2 tbsp olive oil
110g/4oz speck or smoked streaky bacon, finely chopped
2 onions, finely chopped
1.25kg/2lb 13oz shoulder of hogget, trimmed, meat cut into cubes
200ml/7fl oz red wine, plus extra if additional moisture is needed for the casserole
300ml/11fl oz chicken stock
2 garlic cloves, crushed to a paste with the edge of a knife
6 anchovy fillets
20 capers, drained, rinsed
1 lemon, zest only
1 tsp ground cumin
½ tsp ground ginger
1 tsp ground coriander
4cm/1½in cinnamon stick
2 bay leaves
2 tsp fresh thyme leaves
2 fresh sage leaves, chopped
2 tsp chopped fresh rosemary leaves
For the spiced hogget casserole, preheat the oven to 170C/325F/Gas 5.
Heat the oil in a large casserole dish over a medium heat. Add the chopped speck or bacon, and fry for 6-8 minutes, or until golden-brown.
Add the chopped onion and fry for a further 2-3 minutes, or until softened.
Add the pieces of hogget and fry for 4-5 minutes, or until browned all over.
Add the wine and stock and bring the mixture to a simmer.
Stir in the remaining hogget ingredients. Cover the pan and bring to the boil.
Transfer the casserole to the oven and cook for 1½-2 hours, stirring occasionally, until the meat is tender. Add a splash of red wine every so often, as necessary, if the mixture seems too dry. (NB: If the meat is not tender after two hours, simmer the mixture on the hob for up to one hour, checking regularly.)
Meanwhile, for the beetroot, place the beetroot into a non-reactive saucepan, cover with the water and bring to the boil. Reduce the heat until the water is simmering, then simmer the beetroot for one hour, or until tender. Remove the beetroot from the water using a slotted spoon and set aside.
Add the sugar, vinegar and red wine to the liquid the beetroot was cooked in and return the mixture to the heat. Return to a simmer and continue to simmer until the sugar has dissolved and the volume of liquid has reduced to a thick syrup. Dice the cooked beetroot into cubes the size of sugar cubes.
Meanwhile, for the swede and Cheshire cheese stacks, line a baking tray with a sheet of aluminium foil and place the smoked garlic bulb on top. Drizzle over the olive oil, then transfer to the oven and bake at the same temperature as the hogget for 25-30 minutes, or until the garlic cloves have softened to a paste.
Using a cookie cutter, cut out 30 discs from the swede slices.
Spoon the flour, ground coriander, salt and pepper into a plastic bag. Add the swede discs, in batches, tie the end of the bag, and shake until the swede discs are coated in the flour mixture. Repeat the process with the remaining swede discs.
Meanwhile, line six chefs' rings (they need to be slightly larger in diameter than the swede discs) with aluminium foil then greaseproof paper. Cut discs of greaseproof paper just larger than the diameter of the chefs' rings and place them onto a baking tray. Place the prepared chefs' rings on top. Set aside.
Squeeze the garlic paste from the cloves into a saucepan. Add 85g/3oz of the butter and mash with the garlic paste until well combined. Heat over a medium heat until the butter has melted, then remove from the heat.
Paint the insides of the lined chefs' rings with the melted garlic butter.
Place one swede disc into the bottom of each lined chefs' ring. Place one slice of Cheshire cheese on top. Continue to alternate the swede and cheese layers until there are five layers of swede and four layers of cheese. Repeat the process to make six stacks.
Dot the top of each swede and cheese stack with the remaining butter, then pour enough cream into the chefs' rings to reach the top of the swede and cheese stacks.
Transfer the swede and cheese stacks to the oven and bake for 45-60 minutes, or until the top of each stack is golden-brown and the swede is tender (check this with a skewer - if the swede needs to cook for a little longer, cover the roasting tray with aluminium foil and return it to the oven). Remove from the oven and set aside to cool slightly, then carefully remove the chefs' rings, aluminium foil lining and greaseproof paper lining.
For the fennel and beans, bring a pan of water to the boil, then suspend a steaming basket over the water. Add the fennel and steam for 5-8 minutes, or until tender.
Heat the oil in a frying pan over a high heat, add the bacon and fry for 6-8 minutes, or until crisp and golden-brown. Add the beans and stir to combine. Continue to cook for a further minute, or until the beans are heated through.
Just before serving, stir the chopped parsley into the spiced hogget casserole and add the beetroot cubes to the pan of beetroot syrup to warm them through.
To serve, spoon the spiced hogget casserole into the centre of each of six serving plates. Place one Cheshire cheese and swede stack next to each serving. Spoon the steamed fennel, beans and the beetroot in syrup alongside.
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