Jono & Jules do food & wine

Our rather generous Burns Supper for two. We had a bumpy start that evening and didn’t get to enjoy this until all hours but it was worth the wait! Use a mandoline or food processor to slice the swede into very thin slices, otherwise they will take an age to cook. Serve with some nice greens on the side.

Wine Suggestion: Given that it was Burns night we poured a wee dram of Scotch Whisky from the Kilchoman distillery on Islay. Rich and smooth due to the sherry and bourbon casks with a fiery core of peaty smoke. Alongside the hotpot it was delicious and warmed our hearts. We’ll definitely remember this match for future hotpots.

Lamb hotpot with turnip topping – serves 6

• 1kg best end of neck or diced stewing lamb, seasoned generously with salt and black pepper
• olive oil
• 2 onions, chopped
• 2 carrots, chopped into rough 2cm pieces
• 2 tbsp plain flour
• 2 bay leaves
• 500ml lamb stock
• Worcestershire sauce
• 1 swede, peeled, quartered and very finely sliced (use a mandoline or a food processor if possible)
• butter
• parsely, chopped, to serve

Heat a little oil in a large frying pan and brown the lamb in batches, then transfer to a deep ovenproof frying pan with a lid.

Brown the onions in a little more oil, followed by the carrots and add these to the lamb. Tuck in the bay leaves.

Pour the lamb stock into the pan used to brown everything and slowly bring to the boil, use wooden spoon to release any sticky bits from the bottom of the pan. When the stock is nearly simmering, put the flour into a small bowl. Add a little of the warm stock and stir to make a smooth paste. Stir this paste into the simmering stock and keep stirring until boiling and starting to thicken. Add a few shakes of Worcestershire sauce, then pour over the lamb and vegetables.

Put the pan over the heat and allow to come to a simmer, then cover and simmer gently for 1½ hours. Remove the lid and carefully layer the sliced swede on top, seasoning as you go. Dot the top of the swede all over with little pieces of butter. Replace the lid and cook for 20-30 minutes or until the swede is completely tender. Brown the top under a hot grill, then sprinkle with parsley to serve.

(Original recipe by Lulu Grimes in Olive Magazine, January 2014.)