St Paddy’s Day recipes from Sean Hope
* 1.5kg diced hogget leg or shoulder
* 3 large carrots, peeled and cut in half
* 2 cloves garlic, crushed
* 2 medium onions, peeled and chopped
* 1 bay leaf
* 1 sprig rosemary
* 1 sprig thyme
* Chopped parsley
* 1 lamb stock cube
* 3 peeled Maris Pipers (waxy) and 3 King Edwards (floury), cut into large chunks
1 Place all ingredients , except parsley and potatoes, into a large pot or pan and barely cover with water.
2 Bring to the boil, skim, then reduce to a simmer.
3 Cover, then cook slowly for at least four hours.
4 Around half an hour before serving, add the potato chunks and cook out.
5 Serve in large bowls topped with sprinkled chopped parsley and chunks of sourdough bread.
Black pudding and leek patties
These are very simple: just combine finely chopped leek with chopped Grasmere Farm black pudding, flour and egg yolk. Shape into patties and shallow fry. Perfect for brunch.
Sean Hope is head chef at the Olive Branch, Clipsham, and Red Lion, Stathern.