An ideal dish to be eaten during autumn and winter

Today, the word is often used to refer to a dish containing lamb and leeks, but historically it was made with either salted bacon or beef, along with potatoes, carrots and other seasonal vegetables.

This is an ideal dish to be eaten during autumn and winter.

I tend to make this dish the day before eating, so the flavours can infuse.

I tend to find with stews and casseroles it always tastes better the following day after all the ingredients have had a chance to marinade into each other, but this can be eaten straight away also.

Serve with a slab of fresh bread and butter for the ultimate comforting winter warmer.

INGREDIENTS

1lb of Welsh lamb neck fillet

1 onion peeled and cut into half

1 clove of garlic, unpeeled

1 bay leaf

300ml of water

Sprig of thyme

1 lamb stock cube

2 large carrot, peeled and roughly chopped

2 leeks, cut into thick rounds

1/2 a medium swede chopped into large cubes

4 medium potatoes chopped into chunks

1 sprig of mint

1tsp of sugar

METHOD

In a large saucepan, add the water, lamb, bay, thyme and garlic.

On a medium heat, bring to the boil, then reduce the heat to a simmer for one hour.

Remove the bay and garlic and the lamb from the saucepan and leave it to cool slightly, so you can handle the meat.

Then chop into thick chunks.

Add the lamb chunks back to the saucepan along with the vegetables, mint, sugar and stock cube and on a medium heat.

Simmer for another 45 minutes.

Lesley is now qualified in advanced nutrition... and she would like to see how you get on with her recipe!

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