Name: Hogget, Peas, Nori, Ewe’s Curds
Yield: Serves 6
Cuisine: Barbadian
Ingredients: 25 g marigolds, tagetes or similar edible flowers; salt and pepper; 50 g Herb Emulsion; 6 Pea Tarts; 4 spring onions, chopped; 100 g unsalted butter, diced; 100 g Hogget Sauce; 25 g alyssum flowers; 100 g vegetable oil; 100 g ewe’s cheese curds; 30 g pea shoots; 5 g rosemary; 60 g Norinade; 6 pieces Pickled Lettuce; 1 boned hogget loin, approx. 350 g

Preparation info

Serves
6

Difficulty
Easy

Appears in

Catalogued Ideas and Random Thoughts

By Stuart Ralston

Published 2023

About

This is a dish I created for the Great British Menu but we have served variations of it for years. I always use hogget — lamb that is on its second spring or summer, so 1 to 2 years in age — as it has a stronger flavour than lamb but isn’t as strong as mutton. It has a great texture, and for me it’s the best of what we produce in Scotland.