Pink Pepper Lamb Hotpot with Sautéed Red Cabbage

This celebrates one-pot low and slow cooking. The recipe renders a medley of ingredients, including tougher cuts of meat, into a melt-in-the-mouth, easy-to-digest dish. I’ve added pink peppercorns, which are one of my new favourite flavours in the spice pantry. From a medicinal perspective, the pink berries are a diuretic, which helps with bloating, and have antiseptic and disinfectant properties so act as a remedy for coughs and colds. 


  • 500g diced lamb, mutton neck fillet or shoulder
  • sea salt and freshly ground black pepper
  • 1tbsp butter, melted, plus extra to grease
  • large butternut squash (about 600g), peeled and cut into 5mm (1⁄4in) slices
  • 150g turnips, cut into 5mm (1⁄4in) slices
  • 1–2tbsp crushed pink peppercorns
  • 4 sprigs of thyme, leaves picked
  • 2 bay leaves
  • 1 large leek, sliced into 5mm (1⁄4in) rounds
  • 500ml bouillon stock


  • 1tbsp ghee
  • 1tsp black mustard seeds
  • 300g thinly shredded red cabbage
  • 15–20g mint leaves, chopped
  • ½–1tbsp lemon juice
  • sea salt, to taste 


1. Preheat the oven to 170˚C (fan 150˚C/gas mark 3). Season the meat lightly with salt and pepper. 
2. Butter a 24cm (9in) high-sided casserole dish and arrange one third of the sliced butternut squash and turnips in the bottom. Season with a little of the pink peppercorns and sprinkle with thyme. Top with the meat and bay leaves and season in the same way, followed by the leek, also seasoned in the same way. 
3. Arrange the remaining slices of squash and turnips on top of the leek like overlapping fish scales, and season with salt and pepper. Pour enough stock over the top to come just up to the base of the topping (lift up a piece to check), then brush with the melted butter. 
4. Cover and bake for 2 hours, then uncover and bake for another 30–40 minutes, until the top is golden and crisp. 
5. Around 10 minutes before the end of the cooking time, make the sautéed red cabbage. Heat the ghee in a large frying pan and add the mustard seeds. Sauté until they pop and are fragrant. Add the cabbage and sauté for 10–15 minutes until just tender, adding one or two tablespoons of water if needed. Toss the other ingredients through the cabbage and serve immediately with the hotpot.

East by West: Simple Recipes for Ultimate Mind-Body Balance by Jasmine Hemsley is out now, published by Bluebird (£25).

Read our interview with Jasmine here.

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