Potato and carrot stew

Cook a hearty and unctuous lamb casserole and top it all off with Nick Nairn’s tasty side dishes. Put the cubes of lamb in a plastic bag with the seasoned flour and give potato and carrot stew bag a good shake so that the meat becomes well coated with the flour.

Heat a large frying pan until very hot. Add the oil and the butter and then the lamb and fry over a high heat, stirring now and then, until all the pieces of lamb are well browned. Transfer to a casserole dish and set aside. Add the tomato puree and red wine to the pan and bring to the boil, scraping up all the little bits that have stuck to the bottom. Pour this into the casserole dish and add the stock, rosemary, garlic and diced vegetables.

Remove from the oven and check the seasoning. Dump the potatoes into a large bowl, without washing, and add the olive oil and herbs. Toss well with your hands, making sure the potatoes are evenly coated. Season with a little salt and pepper and toss again to mix.

Brush a heavy baking sheet with a little olive oil and start to build eight stacks of the potato slices. Try to make them look random, and incorporate as many of the herbs as you can. Sprinkle any remaining herbs and olive oil left in the bowl around and over the potato stacks. Bake for 35-45 minutes or until golden brown at the edges and tender all the way through.

You can test this by inserting a thin skewer through the middle of a stack – it should slip through easily. Serve immediately or turn the oven low and keep warm for up to 30 minutes. To make the cabbage – melt the butter in a large ovenproof saucepan. Add the cabbage and stir to coat in the butter.