Lamb and Turnip Hotpot Recipe
Make the most of turnip season by thinly slicing and using it as an earthy, slightly sweet topping to this hearty summer lamb stew
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Cooking tools:
- Dutch oven
- Cookie cutter
- Pastry brush
- Kitchen scale
- Chef's knife
- Cutting board
- Measuring spoon
- Stove
- Oven
- Saucepan
- Colander
- Plate
- Freezer
- Serving bowl
- Spoon
Ingredients
- 2 tbsp olive oil
- 1kg lamb neck fillet cut into 4cm chunks
- 2 tbsp plain flour
- 700ml chicken stock
- a few sprigs thyme
- 2 tsp English mustard
- 150g mangetout
- 150g radishes quartered
- 100g frozen peas
- 2 tbsp capers
- 1 shallot finely chopped
- 1 tbsp red vinegar
- 300g turnips very thinly sliced
- 25g unsalted butter melted
- new potatoes boiled and buttered, to serve
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