Stir in the garlic and cook for a few seconds more, stirring. Remove with a slotted spoon, transfer to a plate and set aside. Pour the remaining oil into the casserole, put the hogget on a board ...

Add the hogget, chilli, thyme and bay leaves. Turn up the heat and cook for 15–20 minutes to further brown and caramelise the meat, stirring intermittently. Stir in the stock and molasses.