Lamb Casserole

Preheat oven to 200C/180C fan

Heat an ovenproof caserole pan and spray the olive oil until hot, add the cubed lamb in two separate stages so that the lamb is browned equally all over and not stewed in the pan for a few minutes. Once the lamb is golden in colour put to one side.

Add the diced lamb and stir to cook evenly for another 10 mins and then add the tomatoes, worcesteshire sauce and chickpeas and bring to the boil

Spray the pan lightly and brown the onion, carrot, garlic and rosemary for 10 mins turning over until just soft

Return the lamb to the onion mixture and stir in the tomato paste and worcestshire sauce together with the tomatoes and bring to the boil

Cover the pan tightly either with a double layer of foil or the lid and place in the oven reducing the heat to 180C/160C6 fan for 1/1/2 - 2 hrs until the sauce is thick and rich

After an hour, stir the lamb and add both the mushrooms and white beans and return to the oven for another hour or so

Towards the last hour of cooking, steam the potatoes and once tender, put into the oven with a spray of oil and salt and bake until crispy

Steam the brocollini and serve with the lamb casserole, baked potato topped with yoghurt and chopped chives