“Lamb hot pot” Braised lamb shoulder pomme anna stock pot carrot red cabbage purée red wine jus

Preheat the oven to 170C/325F/Gas 3. Arrange the lamb, potatoes, mushrooms, peppers and carrots in layers in a casserole dish and sprinkle thyme on each layer. Finish with a layer of potatoes and pour over the stock. Put the lid on the casserole dish and cook in the oven for 2.5 hrs or until the meat is tender.. Pre-heat the oven to 180 degrees. Take the kilo of spuds, peel and dice into cubes around 1.5cm wide. Put in cold water, bring to the boil and simmer for 6 minutes. Drain and put to one side. Chop the onion and garlic and gently fry in a large pan until soft and turning brown.

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Preheat your oven to 200°C/Fan180°C/Gas 5. To make the lamb hot pot, bring a medium sized pan of water to the boil, add the potato slices and cook for five minutes on a medium-high heat, drain and leave to cool. In a large pan add one tbsp of the rapeseed oil and cook the onion, carrot and leek until they start to colour over a medium heat.. Preheat the oven to 160 degrees (or 180 if not fan-assisted). In a large ovenproof dish, melt one tablespoon of the butter. Add the onions and fry for 5 minutes until soft. Add the lamb, carrots, and parsnips and stir. Stir in the flour and cook for 2 minutes, stirring constantly.