IRISH LAMB HOTPOT

Serves 4–6

Preparation time 30 minutes

Cooking time 8 hours 30 minutes

Freezer friendly

Ask at the butcher counter for stewing lamb – I like middle neck or scrag, but gigot chops are also delicious. They’re cooked on the bone, so the flavour is intense. However, if you don’t fancy the bones, ready-prepared stewing lamb pieces are an excellent option.

Preheat your slow cooker according to the manufacturer’s instructions. If your slow cooker has a sauté option, you can use this; if not, use a sauté pan on the hob. Heat the oil over a medium heat, then add the lamb and brown all over, turning regularly. Add the bacon and sauté for a few minutes, until sizzling. Place in a slow cooker (if you have used a separate pan).

Add the onion, carrots, turnip, potatoes, bay leaves, thyme and enough of the stock or water to just cover. Season with salt and pepper. Cover and cook on low for 6 hours.

Stir in the pearl barley and leek, then raise the temperature to high and cook for 2 hours more, until the pearl barley is tender. Stir in the butter just before serving, then ladle into warmed bowls and add a good grinding of black pepper to serve.

1 tbsp rapeseed oil

450g (1lb) stewing lamb pieces, well trimmed (if it has bones in it, add another 225g (8oz) to the weight)

100g (4oz) smoked streaky bacon lardons 1 large onion, sliced 4 carrots, cut into big chunks

1 small turnip, cut into chunks

6 potatoes, cut into chunks

2 bay leaves

2 tsp fresh thyme leaves

1.2 litres (2 pints) chicken stock (from a cube is fine) or water

50g (2oz) pearl barley 1 large leek, trimmed and sliced

knob of butter sea salt and freshly ground black pepper