LAMB HOT POT

1tbsp vegetable oil

 800g lamb chump chops and steaks

 2 leeks, trimmed and sliced

 2 onions, halved and sliced

 4 carrots, sliced

 4 sprigs fresh thyme, leaves stripped from the stems

 1 beef stock cube

 6 medium-sized potatoes, peeled and thinly sliced

 50g butter, cut into small cubes

 HOW TO MAKE:

Preheat the oven to 160C/140C Fan/Gas 3. Heat the oil in a nonstick frying pan and fry as much of the lamb as will fit in a single layer, until brown on both sides. Remove to a plate and cook the rest of the lamb in the same way.

Layer the lamb, leeks, onions and carrots in a 3-litre casserole dish, seasoning each layer with thyme, pepper and a little salt. Dissolve the stock cube in 900ml hot water and pour enough stock into the dish to just cover the meat and vegetables.

Layer the potatoes on top, then press down lightly. If necessary, top up with more stock to come level with the top of the potatoes. Dot butter over the potatoes, then cover the dish and cook in the oven for 30 minutes. Remove the lid and cook uncovered for 2½ hours.