Lonk lamb Lancashire hotpot, roast loin, pickled red cabbage, tangled carrots and leeks

Ingredients

Fruit & Vegetables

  • 300g of red cabbage
  • 600g of onion, thinly sliced
  • 500g of Maris Piper potatoes, peeled
  • 120g of baby carrots
  • 2 bunches of extra fine garden leeks

Beverages

  • 400ml of red wine
  • 500ml of mineral water
  • 500ml of mineral water

Oils & Vinegars

  • 275ml of malt vinegar
  • 140ml of white wine vinegar
  • 140ml of balsamic vinegar
  • olive oil

Spices & Dried Herbs

  • 1 star anise
  • 1 tsp pink peppercorns
  • 10 cloves
  • 1 cinnamon stick, snapped in half
  • 5 dried chillies

Salad & Fresh Herbs

  • 5 bay leaves

Store Cupboard

  • 1 tsp black peppercorns
  • 250g of sugar
  • 80g of sea salt
  • 1 pinch of sugar
  • 2 1/2 tsp sea salt
  • white pepper
  • 10g of plain flour
  • 1 tbsp of sugar
  • 1 pinch of salt
  • 1 tbsp of sugar
  • 1 pinch of salt

Fresh Meat

  • 1 rack of under-shoulder chops, trimmed and cut into 4 neck chops
  • 100g of lamb shoulder, cut into 3cm pieces
  • 100g of lamb neck, cut into 3cm pieces
  • 100g of lamb shin, cut into 3cm pieces
  • 2 lamb loins

Dairy

  • 40g of salted butter, melted
  • 100g of butter
  • 100g of butter