10 one-pot wonders

Classic lamb stew

Serve up a real feast for the family this weekend with this tender lamb stew. Inspired by a traditional Welsh cawl, this recipe is packed with root vegetables to make it a hearty and satisfying meal. This stew is cooked the day before serving to allow the flavours to deepen and develop overnight.

1. Put the lamb into large, deep pan and cover with 2½ ltr cold water. Bring slowly to the boil, skimming away the scum that rises to the surface.
2. Add the onion and peppercorns. Gather the bay leaf, thyme sprigs and parsley stalks together and tie with string. Add to the pan with 2 tsp salt. Cover and simmer for 1½ hrs, turning the lamb every 30 mins.
3. Remove from the heat and lift out the lamb. Pull and cut the meat away from the bone into bite-sized chunks (discarding any fatty bits) and return to the pan, discarding the bone. Return to the heat and bring to a simmer.
4. Add the swede, carrots and parsnips to the pan, cover and simmer 30 mins. Add the potatoes and cook, uncovered, for 15 mins. Add the leeks and simmer for a further 10 mins.
5. Taste to check the seasoning. Leave to cool then chill in the fridge overnight for the flavours to develop.
6. When ready to serve, simmer the stew for around 15 mins until piping hot. Ladle into bowls and garnish with parsley.

Tip: If you're inspired by the idea of a Welsh cawl, try serving this stew with buttered bread and crumbly Caerphilly cheese.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Lamb recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.