Speedy stews

Moroccan Lamb Stew
Harissa is a fiery-hot chilli paste from North Africa, available now in major supermarkets and Middle Eastern speciality shops

Serves 4

2–3 tbsp olive oil
1 onion, chopped
450g neck fillet of lamb, finely sliced into thin pieces
500g sweet potatoes, peeled and chopped in 2.5cm chunks
2 tbsp harissa paste
1 x 400g tin chopped tomatoes, drained of juice
300ml fresh lamb stock
salt and pepper
1 x 400g tin chickpeas, drained and rinsed
225g baby spinach leaves, washed
juice of 1 lemon

For the mint yoghurt topping:
200ml Greek yoghurt
1 clove garlic, crushed
3 tbsp freshly chopped mint
couscous, made according to packet instructions, to serve

1. Heat the oil in a large saucepan or casserole and fry the onion until soft, about 5 minutes.
2. Add the lamb and stir-fry until just brown. Add the sweet potatoes and harissa and cook for 2 minutes before adding the tomatoes and stock.
3. Season with salt and pepper, bring to the boil and simmer for 15–20 minutes or until the sweet potato is soft. Stir in the chickpeas and spinach leaves and cook for about 1 minute.
4. To make the topping, combine the yoghurt, garlic and mint and season with salt and pepper.
5. To serve, spoon the stew over a bowl of couscous and top with a dollop of the yoghurt mixture.

Root Vegetable Stew with Polenta Dumplings
Serves 4-6

1 red onion, roughly chopped
2 tbsp olive oil
2 stalks celery, sliced in ¾ inch pieces
2 medium carrots, peeled and cut into 2cm chunks
2 medium parsnips, peeled and cut into 2cm chunks
200g swede, peeled and cut into 2cm chunks
500g potatoes, peeled and cut into 2cm chunks
12 button onions or shallots, peeled and left whole
250g chestnut mushrooms, quartered
2 cloves garlic, chopped
400ml vegetable stock (Swiss Marigold Bouillon is fine)
2 tsp soy sauce
250ml passata
200ml red wine
2 sprigs fresh thyme
1 bay leaf
freshly ground black pepper

For the dumplings:
2 eggs
175ml natural yoghurt
150g Cheddar cheese, grated
100g polenta
100g plain flour
1 tsp baking powder
freshly ground black pepper

1. Heat the oil in a large, ovenproof casserole and fry the red onion until soft, about 5 minutes.
2. Add the celery, carrots, parsnips, swede, potatoes, button onions/shallots, mushrooms and garlic.
3. Fry over a medium heat until beginning to soften, about 5 minutes.
4. Add the soy sauce to the stock and pour over the vegetables. Bring to the boil, then add the passata, red wine, thyme, bay leaf and pepper.
5. Bring back to the boil, then simmer, uncovered while you make the dumplings.
6. Preheat the oven to 190C/375F/gas mark 5.
7. Mix the eggs and yoghurt in a large bowl. Stir in the cheese, the polenta, flour and baking powder and mix well. It will be a wet, but thick, batter-like consistency.
8. Lay spoonfuls of the mixture over the top of the stew and bake for 25 minutes or until the dumplings are golden brown.

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