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

First, start on the pickled cabbage. Half and quarter the red cabbage. Remove the large stem, finely slice the leaves and rub with a generous quantity of salt. Sit in a colander to drain for 2–3 hours until it turns a deep, rich colour

Drain the cabbage, wash away the salt and pat dry. Place the vinegars, wine and sugar in a pan and cook on a medium heat for 6–8 minutes, or until reduced by half

Meanwhile, place the star anise, bay leaves, peppercorns, cloves, cinnamon stick and dried chillies in a pestle and mortar and coarsely pound. When the reduction is nearly ready, add the spices and allow to infuse for 5 minutes. Pass the reduction through a fine sieve and while still warm, pour over the red cabbage

Place the cabbage in a suitable jar and seal. The liquor should just cover the cabbage

For the Lancashire hotpot, season the under-shoulder chops, shoulder and shin with 1 tsp salt, the sugar and a good pinch of pepper. Dust each cut of lamb with flour and arrange on the base of a heavy pot or casserole dish

In a separate pan, sweat off the onions in the 15g of the melted salted butter and half a teaspoon of salt for 2–3 minutes. Spread the onions evenly on top of the lamb in the hotpot dish

Place the lamb neck pieces evenly around the perimeter of the hotpot dish, pushing them firmly into the onions

Preheat the oven to 140°C/gas mark 1

Slice the potatoes vertically (into 2mm slices) and place in a medium-sized bowl. Add the remaining 25g of melted butter, season with a teaspoon of salt and a pinch of white pepper and mix well

Layer the sliced potatoes evenly on top of the onions and cook the hotpot, covered, for 2 1/2 hours

After the hotpot has been cooking for 2 hours, sear the loins of lamb in a pan with a little olive oil until golden. Place the seared lamb loins on a trivet above the hotpot during the last 12–15 minutes, or until the lamb is cooked to your liking

Set the hotpot aside and place the lamb loin on a warm plate to rest for 5 minutes

Carefully wash the carrots and place in a heavy-based pan. Add the sugar, butter and a pinch of salt, and pour in enough water to just about cover. Bring to a boil and cook until tender. Remove the carrots from the cooking liquid and reserve

Carefully wash the leeks. Whisk the butter into a pan of boiling mineral water to make an emulsion then add the leeks. Boil on a high heat for thirty seconds, then mix the leeks in with the carrots

Thickly slice the lamb loins and arrange on top of the hotpot. Garnish with pickled red cabbage and the leeks and carrots