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SOME HOTPOT, BABY, THIS EVENIN’


LOOKIN’ FOR They say the way to a man’s heart is through his stomach


– but we reckon both sexes would be weak in the presence of this hearty beaut from IAIN WEBB of Bedminster pub The Spotted Cow PHOTO BY ANDRÉ PATTENDEN


MUTTON and SALT-ROASTED BEETROOT HOTPOT


(SERVES 4) H


ead chef Iain Webb has worked at the Spotted Cow pub in Bedminster for several years, building up a strong reputation for his use of meat and fish in great British


classics. Iain champions the best local suppliers and uses nearby farmers to inspire his regularly changing menu. With winter still strong in the air


(brrr!), there’s nothing like a good hotpot to warm you up on a cold evening: it’s perfect comfort food, and a regular on The Spotted Cow menu – if you can’t be bothered to cook it yourself. Mutton is what was traditionally used in this Lancashire dish, but it can be hard to find – although halal butchers are a good bet. But lamb can be just as delicious. Enjoy with a well-rounded Pinot Noir or a pint of real ale.


✱ THE SPOTTED COW, 139 North Street, Bedminster, Bristol BS3 1EZ; 0117 963 4433; thespottedcowbristol.com


INGREDIENTS bunch of red beetroot,


washed and stems removed, not peeled sea salt vegetable oil


800g mutton (or lamb) neck or chops, diced 1 onion, chopped 2 tbsp flour


150ml red wine 500ml lamb stock 4 rosemary sprigs, finely chopped 1 bay leaf


1 tbsp Worcestershire sauce 1 kg potatoes, sliced into ½cm slices


50g butter, melted METHOD


– Preheat the oven to 170C/325F/ gas mark 3. – In a roasting dish just big enough to hold the beetroot, completely cover them in sea salt, then cover with foil and roast for about 1 hour or until tender. Once cooked, break off the salt crust and allow to cool. Peel the baked beets and chop into wedges; keep aside for later. – In a very hot pan, add a drizzle of vegetable oil. Brown the meat in small batches and place in a medium casserole. In the same pan, on a lower heat, fry the onions (add more oil if necessary) until soft. Then stir in the flour and allow to cook for 2-3 minutes. – Add the red wine, lamb stock, rosemary, bay leaf and Worcestershire sauce and allow to cook until it begins to thicken. Season with salt and black pepper to taste. – Mix the baked beetroot into the lamb, pour over the sauce and arrange the potato slices in a fan pattern on the top. Brush with some melted butter, season again, and bake for about 2 hours or until the top is a golden brown. – Serve with bread and vegetables.


34


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Chef!


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