TODAY’S RECIPE: Slow-roasted mutton with mash & gremolata

Worth it! Serves 6-8. Ingredients

1 garlic bulb

3 tbsp olive oil

2kg shoulder of mutton

2 x 700g jar white beans

4 rosemary sprigs

1 parmesan rind (optional)

3 bay leaves

1 onion, thinly sliced

2 tbsp capers, chopped

2 tsp sweet smoked paprika

2 tbsp tomato purée For the gremolata:

1 lemon, zested and juiced

20g parsley, finely chopped

20g mint, finely chopped

3 garlic cloves, crushed

4 tbsp extra virgin olive oil

Method

1 Heat oven to 180c/160c fan/gas 4. Trim top of garlic and remove skin. Put in foil, drizzle with 1 tsp oil. Season. Wrap and roast for 30-35 mins until soft and brown.

2 Reduce oven to 160c/140c fan/gas 3. Heat casserole dish over medium-high heat. Season mutton then put in dish, fat-side down to render for a few minutes then brown on all sides. Remove mutton to a plate and add 2 tbsp water to pan. Scrape browned bits from the base. Pour in beans with liquid. Add rosemary, parmesan, bay leaves, onion, capers, paprika, purée and rest of oil. Pour in 200ml water. Squeeze in garlic and stir with seasoning. Nestle mutton in. Cover and roast for 5 hrs until tender.

3 Mix gremolata ingredients. Season. Set mutton aside. Discard parmesan and herbs. Mash beans, season, spread on platter. Add shredded mutton and top with gremolata.