Hogget Recipes

Rolled Hogget Saddle with Borlotti Beans & Summer Vegetables

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Rolled Hogget Saddle with Borlotti Beans & Summer Vegetables: This is a truly special thing to cook. Rolled and stuffed hogget saddle, gently barbecued over smouldering embers – the belly fat slowly rendering as the loin and stuffing come up to temperature. The subtle smoke pairs beautifully with the almost herbal notes of the Hebridean hogget.

When the centrepiece is this good, all you really need are fresh, seasonal vegetables cooked with care. And a bowl of salsa verde never hurts.

Rolled and stuffed hogget saddle served with borlotti beans, peas, broad beans and a vibrant salsa verde in a large serving dish

Serves 6

Ingredients

For the Salsa Verde

Method

For the Hogget and Beans

  1. Remove the rolled saddle of hogget from the fridge and its packaging at least 2 hours before cooking.
  2. Light your barbecue and allow the charcoal to burn down to a grey-white heat.
  3. Season the hogget generously with sea salt, then place on the grill. Keep it moving to ensure even browning, rotating it regularly to avoid burning.
  4. Continue this process for 35–45 minutes, shifting the joint between hotter and cooler parts of the grill.
  5. Once cooked, remove from the grill and wrap in foil to rest for at least 20 minutes.

To Cook the Beans

  1. While the hogget cooks, place the borlotti beans, garlic, fennel seeds, olive oil, wine, chilli flakes, and half the chicken stock in a casserole dish or ovenproof pot.
  2. Set the dish over the hot part of the barbecue (or cook on the stove if easier). Bring to a simmer and cook for 25 minutes.
  3. Add the broad beans and continue cooking for another 20 minutes, topping up with more stock as needed.
  4. Add the peas and cook for a further 10 minutes, again topping up with stock if necessary.
  5. Stir in the asparagus and mint, then remove from the heat.
  6. Season well with sea salt and a splash of sherry vinegar. Let sit for 10 minutes before serving.

For the Salsa Verde

  1. Finely chop all ingredients using a sharp knife to avoid bruising the herbs.
  2. Combine the parsley, mint, anchovies, capers, mustard, garlic, and lemon zest in a bowl. Add enough extra virgin olive oil to nearly cover the herbs. Season with a pinch of salt and 1 tablespoon of Moscatel vinegar.
  3. Stir to combine and let sit for 15 minutes.
  4. Taste and adjust seasoning as needed with additional salt or vinegar.

Shop the ingredients

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.