TODAY’S RECIPE: Easy lamb hotpot

HEARTY supper. Serves 3

Ingredients

700g large potatoes, peeled 1 tbsp sunflower oil, plus extra for brushing 1 large white onion, sliced 4 carrots, chopped into small pieces 450ml chicken gravy (leftover or bought)

12 lamb meatballs 2 bay leaves 2 thyme sprigs

Method

1. Parboil the potatoes for 15 minutes , then drain and leave to steam dry and cool.

2. Heat oven to 200c/180c fan/gas 6. Heat the oil in a large frying pan and fry the onion until it starts to soften. Add the carrot and cook for five minutes until tender. Tip the carrot and onion into a large ovenproof dish. Put the pan back over high heat. Fry the meatballs until golden on the outside. Put the meatballs into the dish. Pour over the gravy and tuck in the bay and thyme.

3. Thinly slice the potatoes and arrange over the meatballs. Brush with 1-2 tsp oil and add a twist of black pepper. Bake in the oven for 20 to 25 minutes until the potatoes are tender and starting to become crisp, and the gravy is bubbling.