Classic winter warmers made for cosy nights in
Classic Irish stew
Make this ahead and, quite literally, let it stew to enhance the flavour.
SERVES 6 PREP 20 mins plus 2 hrs 30 mins for the stock COOK 40 mins MORE EFFORT
❄ stock only
3 middle lamb necks (about 1.8kg), filleted and boned (about 950g prepared weight; keep the bones for the stock)
650g floury potatoes (such as King Edward)
650g waxy potatoes (such as Désirée)
1kg carrots
2 onions
½ tsp thyme leaves chopped chives and parsley, to serve
For the stock
reserved bones from the lamb 1 large carrot, quartered
1 onion, quartered
½ celery stick, quartered
1 bay leaf
2 large thyme sprigs
1 large parsley sprig
6 black peppercorns, lightly crushed
1 First, make the stock. Put the lamb bones in a large, heavy-based saucepan with the carrot, onion, celery, herbs, peppercorns, 1 tsp salt and 3 litres water. Bring to the boil, then reduce the heat and simmer, uncovered, for 2 hrs. Strain through a fine sieve, discard the bones and veg, then return to the pan. Boil until it reduces to about 1.3 litres. Will keep chilled in an airtight container for 24 hrs or frozen for three months.
2 Cut the lamb into large chunks. Peel the potatoes (keeping both types separate) and cut into similar-sized, large chunks. Put the potatoes in separate bowls of water to prevent browning. Peel the carrots and cut into slightly smaller pieces. Slice the onions into thick rings.
3 Put the lamb in a large saucepan. Pour in the stock and bring to the boil, skimming off any impurities from the surface. Reduce the heat, cover and simmer gently for 10 mins. Add the floury potatoes, carrots and onions. Season well and simmer for 10 mins, stirring occasionally.
4 Add the waxy potatoes and thyme. Simmer for 15-20 mins until the lamb is tender. Remove from the heat, cover and leave to rest for 15 mins. Will keep chilled for two days. Top with the chopped chives and parsley before serving.
PER SERVING 524 kcals • fat 23g • saturates 11g • carbs 45g • sugars none • fibre 6g • protein 37g • salt 1g
Soda farls
From the Gaelic word ‘fardel’, farl roughly translates as quartered, reflecting the way soda bread is usually cut into four parts for baking. Serve with lashings of butter alongside our Irish stew, above.
SERVES 4 PREP 8 mins COOK 20 mins EASY V
250g plain flour, plus extra for dusting
1 tsp sugar
1 heaped tsp bicarbo
