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Stuffed Best End of Hogget with Potato Fondant and Buttered Cabbage

Roast hogget stuffed with chicken mousse, served alongside fondant potatoes, buttered Savoy cabbage, and a savory pan-dripping gravy.

DinnerRoastHoggetChicken MousseFondant Potatoes
Estimated Nutrition
Calories
804
kcal / serving
4824.2 kcal total
Carbs
24.2g
per serving
145.4 g total
Fat
60.4g
per serving
362.1 g total
Protein
41.4g
per serving
248.5 g total
Cook Time
55
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
90
ml
Double Cream
70
g
Butter
for fondant potatoes
55
g
Butter
for cabbage
55
g
Butter
for gravy
Liquids
568
ml
Chicken Stock
for potatoes
300
ml
Chicken Stock
for gravy
Meat
1
pair
Hogget
best end of neck, bones removed
2
piece
Chicken Breasts
roughly chopped
8
rashers
Streaky Bacon
NutsSeeds
1
1
Sea Salt
to taste
1
1
Black Pepper
freshly ground, to taste
1
tbsp
Parsley
chopped, fresh
OilsFats
2
tbsp
Oil
Vegetables
4
tbsp
Sea Purslane
chopped
6
piece
Potatoes
peeled and cut into 8cm discs
1
piece
Savoy Cabbage
cored, quartered and finely shredded
1
tbsp
Sea Purslane
chopped
1
piece
Onion
finely chopped

Method

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