Minted lamb and pea stew

2. Transfer to a plate, then add the rest of the oil, shallots, leeks, carrot and potatoes to the pan. Fry for a few mins until starting to soften.

3. Pour over the stock, scraping up any meaty bits, then simmer for 10 mins until the veg are almost cooked.

4. Tip the lamb into the pan with the peas, then simmer for 4 mins or until the lamb is just cooked and the veg are tender. Scatter with mint to serve.

Lamb neck makes a tasty, lower-cost alternative to leg. Allow to simmer in the stock for 20 mins without the potatoes in the pan, then add the potatoes and cook for another 15 mins.