PUGLIAN LAMB STEW

You’d probably expect me to cook a seafood dish when visiting the picturesque cove of Polignano a Mare, in Puglia. But the absence of safe moorings for boats has prevented the development of a fishing tradition, so it relies on agriculture. The area is famous for its fresh vegetables – especially salad, olives and potatoes – so I’ve combined local produce with lamb to make this delicious stew. This dish is one of the highlights from my new TV series – it’s comforting, delicious and easy to make. Serve with toasted ciabatta.

Serves 4

4tbsp olive oil

2 large red onions, peeled and thinly sliced

1kg (2lb 4oz) boned leg of lamb, trimmed and cut into 3cm cubes

4 celery sticks, chopped into 3cm lengths and leaves finely sliced

3 sprigs of fresh thyme

2 bay leaves

Zest of 1 and juice of 3 small unwaxed oranges

90g (3¼oz) pitted black olives, drained 3tbsp runny honey

400ml (14fl oz) full-bodied red wine

400g tin of chopped tomatoes

200ml (7fl oz) hot vegetable stock

3 medium potatoes, peeled and cut into large chunks

150g (5½oz) frozen peas, defrosted Salt and freshly ground black pepper

Heat the oil in a large flameproof casserole dish over a medium heat. Add the onions and fry for 5 minutes, until softened and browned, stirring occasionally. Increase the heat. Add the lamb, season with salt and pepper and fry for 5 minutes. Reduce the heat. Add the celery (except for the leaves), thyme, bay leaves, orange zest, olives and honey. Fry for 5 minutes, until caramelised.

Increase the heat. Pour in the wine and allow to bubble for 2 minutes, until reduced by a third. Add the tomatoes and orange juice. Bring to the boil then reduce the heat and simmer for 1 hour, partially covered with a lid. Add the stock and the potatoes and bring back to the boil. Partially cover and simmer for 45 minutes, until the meat and potatoes are tender. Stir in the peas and celery leaves and leave to rest for a few minutes off the heat before serving.