Steamed mutton and onion suet pudding with crushed swede

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The ultimate comfort food for a cold day, Adam Gray uses slow-cooked, flavoursome mutton shoulder that melts in the mouth. A rich mutton gravy and creamy grain mustard sauce make perfect accompaniments to this recipe, along with buttered swede.

First published in 2015




Shoulder of mutton

Creamed grain mustard lamb sauce

Onion filling

  • 600g of onion, sliced and caramelised
  • 1 dash of rapeseed oil
  • 4 tbsp of parsley, chopped
  • 4 tbsp of sage, chopped

Suet pastry

Crushed swede


  • Potato ricer
  • 6 x 300ml (1/2 pint) pudding basins


To braise the shoulder of mutton, cut it in half. Heat a generous glug of rapeseed oil in a frying pan until hot and seal the meat until lightly golden brown all over and remove
Add the diced vegetables and cook until golden brown, then add the sage stalks and chopped tomatoes and cook for a further 10 minutes
Deglaze the pan with the white wine and reduce by three quarters. Remove all the ingredients from the frying pan and place in a deep roasting tray. Add the shoulder of mutton
  • 750ml of white wine
Preheat the oven to 180˚C/Gas mark 4
Cover the mutton with the chicken stock and veal glace. Put the tray on the stove and bring to the boil. As it comes to the boil, remove, cover with foil and seal the edges
Transfer to the oven and cook for 5 hours or until tender. Leave to cool in the liquor. Retain the liquor, strain and reheat as gravy
When cool enough to handle, remove all the meat from the bone, making sure that the meat is also clear of any gristle, fat and sinews. Flake into small pieces
To make the creamed grain mustard lamb sauce, bring the lamb stock to the boil and reduce to 250ml. Add the double cream and simmer gently for 2-3 minutes. Add the grain mustard and whisk together thoroughly
The sauce should be a light coffee colour. Season to taste with salt and freshly ground white pepper. Reheat before serving
To make the onion filling, heat a generous glug of rapeseed oil in a saucepan, add the onions and cook until starting to colour
  • 1 dash of rapeseed oil
  • 600g of onion
Turn the heat down and cook gently for around 40 minutes until golden. Cool, then add the chopped parsley and sage
For the suet pastry, sieve together the flour and a pinch of salt in a bowl. Add the suet. Do not break it into the flour but leave as whole pieces, and carefully stir in
Stir in the water to form a fairly firm dough. Wrap in cling film and allow to rest for 20 minutes. Butter 6 x 300ml pudding basins
  • 400ml of water
  • butter for greasing
Roll the pastry to 1.5cm thickness, cut out 6 circles large enough to fill the basin and 6 smaller ones that will be the lids. Line the pudding basins with the pastry and put them to one side along with the lids
In the pastry-lined pudding basins, put a layer of mutton then a layer of onions and repeat until the filling is 1cm from the top. Brush the rim of the pastry with water and place on the lids. Seal the lids on top of the puddings
Wrap each pudding tightly with a top sheet of foil and greaseproof paper. Steam for 1 hour 15 minutes-1 hour 30 minutes
For the crushed swede, peel and cut the swedes into rough 5cm sized pieces. Put them in a saucepan, cover with cold water and season with salt. Bring to the boil and simmer gently until the swede is tender, but not soft
Drain the swede in a colander and leave to stand for 8-10 minutes. Pass it through a potato ricer or masher while it is still hot. Add the diced butter and season with salt and pepper. Serve with a dice of butter sitting in the middle of the swede
To serve, place a mutton pudding on each of 6 oval plates with a side dish of crushed swede. Pour the mutton gravy and grain mustard sauces into separate sauce jugs and serve with the puddings
First published in 2015

Adam Gray pulls off classic British flavours with grace, intelligence and admirable lightness of touch.

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