Lamb and turnip summer hot pot
Turnips often appear in veg boxes in September and leave everyone a little stumped over how to use them. Here, they’re thinly sliced and layered for an earthy, slightly spicy, crispy topper. If you can’t get turnip, then swede will work well instead.
2 HOURS 15 MINUTES | SERVES 4-6 | EASY
olive oil 2 tbsp
lamb neck fillet 1kg, cut into 4cm chunks
plain flour 2 tbsp
chicken stock 700ml
thyme a few sprigs
english mustard 2 tsp
mangetout 150g
radishes 150g, quartered
frozen peas 100g
capers 2 tbsp
shallot 1, finely chopped
red vinegar 1 tbsp
turnips 300g, very thinly sliced
unsalted butter 25g, melted
new potatoes boiled and buttered, to serve 1 To make the base of the hot pot, heat the oil in a casserole over a medium-high heat and brown the lamb neck in batches, then scoop out onto a plate. Add the flour and cook for
30 seconds before pouring in the stock, adding the thyme and mustard, and the lamb back to the pan. Season, bring to a simmer, put on a lid and cook gently for 1 hour 30 minutes until the lamb is meltingly tender.
2 Remove from the heat and stir in the mangetout, radishes, peas, capers, shallot and vinegar, and check the seasoning. If you want to make your hot pot look beautiful, use a round cutter (6cm, 8cm or 10cm) to cut perfect circles from the turnip slices – freeze the trimmings to add into soup.
3 Heat the oven to 200C/fan 180C/gas 6. Starting from the outside, lay the turnip slices, slightly overlapping and going round in a circle, continuing in a spiral until you reach the middle and the whole stew is covered. Repeat again with the remaining slices so you have a double layer. Brush the surface with melted butter, season and bake for 30 minutes until the turnip slices are crisp and golden, and the sauce is bubbling up in places. Spoon into shallow bowls and serve with buttered new potatoes
PER SERVING 540 kcals | fat 37.4G saturates 16.8G | carbs 11.3G | sugars 4.9G fibre 4.5G | protein 37.2G | salt 1.4G