Harvest Hotpot Serves: 4 Ingredients: 450g (1lb) lean lamb shoulder, cut into cubes 3 rashers lean bacon, roughly chopped 25g (1oz) butter 25g (1oz) wholewheat flour Seasoning 150ml (¼pt) lamb stock or cider 2 leeks, sliced 2 carrots, peeled and sliced ½ swede or 2 turnips, peeled and sliced 450g (1lb) potatoes, peeled and sliced 25g (1oz) butter Method Heat 25g (1oz) butter in a pan. Brown lamb shoulder cubes and bacon. Add flour to thicken slightly followed by stock or cider. Season and arrange meat at the bottom of large ovenproof dish followed by layers of leeks, carrots, swede or turnip, and finally potato. Brush with remaining 25g (1oz) melted butter and, cover with foil and bake in a preheated oven for 2 hours. Remove the foil for the last 30 minutes of cooking time or until the top layer is softened, and well browned and golden. Serve with seasonal green vegetables.

Cooking Time Approx 2 hours. Nutritional Analysis Typical nutrient content per portion excluding serving suggestions: Energy 1851 kj / 442 kcal Fat 22 g Iron 4 mg go to Marketside website