Recipe: slow hay-baked mutton

Ingredients
One 2.5KG leg of mutton
500g butter
Fresh chopped rosemary and Thyme
Hay
500ml red wine
250ml water
Handfull chopped parsley
Olive oil
Seasoning

For the Cassoulet
One chopped leek
3 chopped spring onions
Three leaves torn basil
Eight sliced mushrooms
80g chopped sun-dried tomato
One handful Cooked haricot beans
One red onion sliced

Method
Pre-heat oven to 160c
Heat the roasting tray and add a little olive oil
Seal the mutton to give a little colour
Remove from the heat
Smear the butter all over the meat
Spinkle over the chopped herbs and season
Wet the hay and line the tray with it, place the mutton on top
Add the wine and water to the tray
Cover with tin foil and bake for three hours
Once cooked remove the mutton and rest for 30 minutes, cover with a tea towel to keep it warm
Drain the liquid from the tray and discard the hay
Skim the liquid and set to one side
Heat a large pan and fry the Cassoulet ingredients for a few minutes
Add about 350ml of the stock and simmer
Taste and season as required
To serve place the cassoulet on a plate and add slices of the mutton, finish with fresh chopped parsley

Recipe: Stilton stuffed roast figs with Parma ham

Ingredients
Four figs
Four slices Parma Ham
60g Stilton
Mixed salad leaves
Balsamic reduction
Sun flower oil

Method
Cut the figs across the top and squeeze to open
place two figs side by side and wrap in Parma ham, skewer them to hold them together during cooking
Repeat the above for the second portion
Pre- heat your oven to 220c
Heat a pan and drizzle in the oil, seal the Parma ham and fig parcels, remove from the pan and place on a baking tray
Place some stilton on top of each fig and bake until cheese is melted and the Ham is crisp
Remove the skewers
Place the leaves in a bowl and season, remove from the bowl and present on your service dish
Place the figs on the salad and finish with balsamic reduction.