Hagglet Casserole

The new seasons Spring Hagglets are available now !

Ingredients  (to serve four)

4 Hagglets

1 large swede ( or Neep if you are in Scotland)

2 medium onions

500 g small potatoes ( washed not peeled )

2 vegetable stock cubes

Pepper ( no salt, the stock cubes will provide that )

Method

Pre heat oven to 170 c ( 160 c fan )

Place the potatoes in the bottom of a large casserole dish

Arrange the hagglets on top of the potatoes

Peel and chop the swede into 25mm cubes and fill in the gaps around the hagglets.

Roughly chop the onions and place on top of the hagglets and swede.

Crush the stock cubes and sprinkle over the casserole along with a good seasoning of black pepper.

Fill the casserole with hot water ensuring that everything is covered.

Place the casserole into the middle of the preheated oven  and cook for 2 hours.

When cooked remove from the oven, lift the Hagglets out and place to one side, separate and mash the potatoes and swede . Reduce the stock  by two thirds on a high heat add a little cornflour whisking constantly.

Remove the skin from the each Hagglet , carefully place on a plate along with an equal amount of mashed swede and potato along with a small jug of the gravy reduction.

Wash down with a nice cold I.P.A  beer and finish off with a wee dram !