Braised goat hotpot with salad recipe
 Make this hearty Irish hotpot made with goats' meat and topped with golden potatoes for a family-friendly winter meal. 500g/1lb 2oz shank goats’ meat, bone removed, meat cut into 2cm/¾in dice2 tbsp olive oil3 whole garlic cloves, peeled2 banana shallots, sliced into half moons1 large bay leaf, crushed6 fresh thyme sprigs, left whole2 celery sticks, cut into 1cm/½in dice1 litre/1¾ pint vegetable stock100g/3½oz dried pearl barley, soaked in water for 30 minutes, then drained2 large carrots with leaves attached, unpeeled just washed and cut into chunks (keep the leaves for garnish)3 large waxy potatoes, unpeeled and sliced thinly on a mandolin100g/3½oz unsalted butter, meltedsalt and freshly ground black pepper 500g/1lb 2oz shank goats’ meat, bone removed, meat cut into 2cm/¾in dice 2 tbsp olive oil 3 whole garlic cloves, peeled 2 banana shallots, sliced into half moons 1 large bay leaf, crushed 6 fresh thyme sprigs, left whole 2 celery sticks, cut into 1cm/½in dice 1 litre/1¾ pint vegetable stock 100g/3½oz dried pearl barley, soaked in water for 30 minutes, then drained 2 large carrots with leaves attached, unpeeled just washed and cut into chunks (keep the leaves for garnish) 3 large waxy potatoes, unpeeled and sliced thinly on a mandolin 100g/3½oz unsalted butter, melted salt and freshly ground black pepper 50ml/2fl oz olive oil50ml/2fl oz white balsamic vinegar1 tsp Dijon mustardpinch caster sugarpinch salt 50ml/2fl oz olive oil 50ml/2fl oz white balsamic vinegar 1 tsp Dijon mustard pinch caster sugar pinch salt 40g/1½oz pecan nuts20g/¾oz pumpkin seeds20g/¾oz sunflower seeds1 butterhead lettuce, leaves separated100ml/3½fl oz vinaigrette dressing (made above)½ tsp pink peppercorns, crushed 40g/1½oz pecan nuts 20g/¾oz pumpkin seeds 20g/¾oz sunflower seeds 1 butterhead lettuce, leaves separated 100ml/3½fl oz vinaigrette dressing (made above) ½ tsp pink peppercorns, crushed Method To make the braised goat hotpot, preheat the oven to 170C/150C Fan/Gas 3½.Season the goat meat with salt and pepper. Place a flameproof dish with a lid over a heat, then add the oil and fry off the meat to create a crust on the outside until golden brown. This will take around 6–8 minutes.Add the garlic and shallots and cook for 2–3 minutes, then add the bay leaf, thyme and celery and cook for a further 2 minutes.Add the stock and pearl barley and simmer for 10–12 minutes and then carrots on top.Place the potatoes in a large bowl then pour over the melted butter and season with pinch of salt. Layer the buttered sliced potatoes over the top of the carrots in a circle shape. Cover with the lid and cook for 40 minutes.Remove the lid and cook for a further 20–30 minutes, until the potatoes are golden brown. Garnish with the carrot leaves you kept aside.Meanwhile, to make the vinaigrette dressing, whisk all the ingredients together in a small bowl or jug.To make the round head lettuce salad, place a medium frying pan on a medium heat then, once hot, add the nuts and seeds and toast in the dry pan for 3–4 minutes. Remove from the pan, allow to cool and chop up any large pieces of nuts.Place the leaves in a large bowl then dress with the vinaigrette and sprinkle in the toasted nuts and seeds, mixing everything together. Sprinkle the crushed pink peppercorns over the top before serving.To serve, take the pot straight to the table for family service with the salad in a separate bowl. To make the braised goat hotpot, preheat the oven to 170C/150C Fan/Gas 3½. To make the braised goat hotpot, preheat the oven to 170C/150C Fan/Gas 3½. Season the goat meat with salt and pepper. Place a flameproof dish with a lid over a heat, then add the oil and fry off the meat to create a crust on the outside until golden brown. This will take around 6–8 minutes. Season the goat meat with salt and pepper. Place a flameproof dish with a lid over a heat, then add the oil and fry off the meat to create a crust on the outside until golden brown. This will take around 6–8 minutes. Add the garlic and shallots and cook for 2–3 minutes, then add the bay leaf, thyme and celery and cook for a further 2 minutes. Add the garlic and shallots and cook for 2–3 minutes, then add the bay leaf, thyme and celery and cook for a further 2 minutes. Add the stock and pearl barley and simmer for 10–12 minutes and then carrots on top. Add the stock and pearl barley and simmer for 10–12 minutes and then carrots on top. Place the potatoes in a large bowl then pour over the melted butter and season with pinch of salt. Layer the buttered sliced potatoes over the top of the carrots in a circle shape. Cover with the lid and cook for 40 minutes. Place the potatoes in a large bowl then pour over the melted butter and season with pinch of salt. Layer the buttered sliced potatoes over the top of the carrots in a circle shape. Cover with the lid and cook for 40 minutes. Remove the lid and cook for a further 20–30 minutes, until the potatoes are golden brown. Garnish with the carrot leaves you kept aside. Remove the lid and cook for a further 20–30 minutes, until the potatoes are golden brown. Garnish with the carrot leaves you kept aside. Meanwhile, to make the vinaigrette dressing, whisk all the ingredients together in a small bowl or jug. Meanwhile, to make the vinaigrette dressing, whisk all the ingredients together in a small bowl or jug. To make the round head lettuce salad, place a medium frying pan on a medium heat then, once hot, add the nuts and seeds and toast in the dry pan for 3–4 minutes. Remove from the pan, allow to cool and chop up any large pieces of nuts. To make the round head lettuce salad, place a medium frying pan on a medium heat then, once hot, add the nuts and seeds and toast in the dry pan for 3–4 minutes. Remove from the pan, allow to cool and chop up any large pieces of nuts. Place the leaves in a large bowl then dress with the vinaigrette and sprinkle in the toasted nuts and seeds, mixing everything together. Sprinkle the crushed pink peppercorns over the top before serving. Place the leaves in a large bowl then dress with the vinaigrette and sprinkle in the toasted nuts and seeds, mixing everything together. Sprinkle the crushed pink peppercorns over the top before serving. To serve, take the pot straight to the table for family service with the salad in a separate bowl. To serve, take the pot straight to the table for family service with the salad in a separate bowl.