Galton Blackiston cooks slow-baked shoulder of lamb in hay with apple, bubble and squeak and mint jelly on Saturday Kitchen with James Martin.
Galton, who runs the michelin starred Morston Hall country house hotel and restaurant on the North Norfolk coast, says about his dish:
“This is a slow-roast winter warming weekend dish. Try to find hogget, as it carries more flavour than lamb. You will need two handfuls of clean hay, soaked in cold water and squeezed dry.”
The ingredient for the lamb: 150g butter, softened, 1 tbsp finely chopped fresh tarragon, 1 tbsp finely chopped fresh mint, 1 tbsp finely chopped fresh flat-leaf parsley, 1 garlic clove, finely chopped, shoulder of lamb or hogget, on the bone, 1 carrot, cut into chunks, 1 onion, cut into chunks, ½ fennel bulb, cut into chunks, 1 large sprig rosemary, 568ml good lamb stock and salt and freshly ground black pepper.