SPRING LAMB STEW

Serves 6 Takes 1 hour 50 minutes

An all-in-one dish, this stew can be cooled and kept in the refrigerator for up to 24 hours, then reheated slowly until piping hot.

INGREDIENTS

• 1kg/21/4lb lean boneless lamb shoulder, cubed

• 2 bay leaves

• 4 sprigs fresh thyme

• 1 onion, peeled and cut into quarters

• 1 leek, roughly chopped

• 3 cloves garlic, peeled and crushed

• Salt and freshly ground black pepper

• 1.2ltr/2pt cold water

• 200g/7oz baby carrots, scraped and halved if large

• 200g/7oz baby turnips, scraped and quartered if large

• 200g/7oz baby onions or shallots, peeled

• 200g/7oz baby or small leeks, halved

• 200ml/7fl oz white wine (dry or medium)

• 200ml/7fl oz good, hot lamb stock

• 200g/7oz dwarf or French beans, trimmed

• 200g/7oz frozen peas or petit pois

• 2 tbsp freshly chopped flat-leaf parsley or chervil

1. Place the lamb in a large pan with the bay leaves, thyme, onion, leek, garlic, seasoning and water, to cover.

2. Bring to the boil, reduce the heat and simmer over a low heat for 1 hour, skimming regularly if required. Remove from the heat and cool slightly.

3. Transfer the lamb to a large ovenproof casserole dish and strain the vegetable liquor over the lamb. Discard the vegetables and herbs.

4. Add the baby carrots, turnips, onions or shallots, leeks, white wine and lamb stock. Bring to the boil, reduce the heat and simmer for 15 minutes.

5. Add the dwarf or French beans and cook for a further 3-4 minutes. Add the frozen peas or petit pois and cook for a further 2 minutes, or until the vegetables are cooked.

6. Season and garnish with the herbs and serve with plenty of crusty bread to soak up the juices.