Hogget meatballs and chestnut stew

This versatile stew-like one-pot dish doesn't require any oven time so can be whipped up on the hob in half an hour. Adding the redcurrant jelly gives a brilliantly sweet tang to the sauce and really livens it up.

Main courses
A bag of roasted chestnuts
  • Preparation time 1 hour 30 minutes (prep. time)
  • Cooking time 30 minutes (cooking time)
  • Serves 6


  • 1.25kg (44oz) lean minced hogget
  • 3 garlic cloves-crushed
  • 1kg (35oz) carrots-diced
  • 800g (28oz) tinned chopped tomatoes
  • 375ml (13fl oz) red wine
  • 1.25lt (44fl oz) chicken stock
  • 50g (1.7oz) redcurrant jelly
  • 18 small waxy potatoes - cooked
  • 18 cooked chestnuts (tinned or vacuum packed)
  • 5g (0.17oz) dried mixed herbs
  • 15ml (0.5fl oz) vegetable oil
  • salt & pepper


  1. Mix the lamb with half the dried herbs and season with salt and pepper
  2. Shape the meat into 18 equal sized balls and rest in the fridge for an hour
  3. Heat the oil in a pan and fry the meatballs for 4-5 minutes until they are brown
  4. Remove from the pan and set aside
  5. In the same pan add the tomatoes, garlic, carrots, wine, stock and remaining herbs
  6. Bring to the boil and simmer gently until the carrots are cooked
  7. Add the redcurrant jelly and blitz the mixture to a chunky sauce
  8. Add the meatballs, cooked potatoes and the chestnuts return to a simmer & cook for a further 5 minutes. Adjust the seasoning
  9. Serve in a bowl with either a hunk of crispy bread or a baked dumpling