Slow-roasted shoulder of hogget with lemon rosemary, onion mash and roasted parsnips

For the hogget, preheat the oven to 160C/320F/Gas 2 and place the hogget into a roasting tray.

Mix the lemon zest, rosemary, salt, star anise and oil together in a small bowl. Rub the mixture into the shoulder, massaging it into the meat.

Technique: Zesting citrus fruit Place the hogget into the oven to cook for at least three hours, preferably five hours (or until the meat falls away from the bone), basting occasionally with the juices from the pan. Remove from the oven and rest in a warm place, covered, for 15 minutes.

For the onion mash, heat a frying pan until hot, add the butter and onions and fry over a low heat until softened. Add the white wine and cream and bring to a simmer.

Cook for 10-12 minutes until the onions are very soft and the volume of liquid has reduced. Season, to taste, with salt and freshly ground black pepper. Place into a food blender or food processor. Blend to a purée and then tip the purée into a clean saucepan.

Meanwhile, bring a pan of salted water to the boil, add the potatoes and cook for 15 minutes, or until tender. Drain and return to the pan over the heat to drive off the excess moisture.

Pass the potatoes through a potato ricer (or mash with a potato masher for a rougher finish). Add the potatoes to the onion purée. Mix well and reheat over a medium heat, adding more salt and freshly ground black pepper if necessary. Keep the mash warm.

For the roasted parsnips, preheat the oven to 200C/390F/Gas 6. Heat a frying pan until hot, add the butter, oil and parsnips and fry on each side until just golden-brown. Add the honey, salt and freshly ground black pepper and mix well. Place in the oven to cook for 20-25 minutes, or until cooked all the way through.

To serve, pile the onion mash into the centre of each plate, with the parsnips to one side. Carve the hogget into slices and place to the side of the onion. Spoon over any juices left in the roasting tray.