Lamb & barley casserole

Serves 4 Prep time: 15 mins Cook time: 1¾ hrs

Ingredients

1tbsp olive oil 2 cloves garlic 300g lamb neck fillet, trimmed of fat and cut into small pieces 1 onion (approx 160g), finely chopped 250g pearl barley 250g new potatoes, quartered 300g swede – peeled/diced (approx ½ a swede) 250g carrots, peeled/diced 2 pints lamb or chicken stock made from a stock cube 1 rosemary sprig, finely chopped 400g green beans

Directions

1 Preheat oven to 180˚C/160˚C fan. Heat oil in a large ovenproof dish with a lid, add garlic, rosemary, onion and lamb. Fry meat till browned.

2 Add the swede, new potatoes and carrots followed by the stock. Bring to the boil and then put the lid on and place in the oven for 1¾ hrs.

3 Add the barley 45 mins before the end of the cooking time. Season and serve with green beans.

Additional information: Barley is a complex carbohydrate that is believed to promote the production of feel-good brain chemical, serotonin. Lamb contains vitamin B12 which is thought to help regulate mood and combat depression. Low levels of B12 can cause fatigue and slow reasoning.

Nutritional information per serving:

Kcal: 588 Protein: 28g Carbs: 77g Fat: 21g Sat fat: 7.6g Fibre: 7.5g