Finely chop the vegetables and apples, place in the bottom of a large pot, and set the haunch on top. Make several incisions in the top of the meat, inserting cloves as you go. Rub the olive oil and sugar into the meat, sprinkle over some dried mixed herbs and then some fresh thyme, rosemary and mint. Pour the wine into the pot and leave to marinate in a cool place for 4 days, turning occasionally.
When ready to
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