Irish stew

• sunflower oil↗1 tbsp tbsp
• smoked streaky bacon↗200g g

  preferably in one piece, skinned and cut into chunks

• stewing lamb↗900g g

  cut into large chunks

• medium onions↗5

  sliced

• carrots↗5

  sliced into chunks

• bay leaves↗3
• thyme↗small bunch
• pearl barley↗100g g
• lamb stock↗850ml ml
• medium potatoes↗6

  cut into chunks

• butter↗small knob of

  small knob of

• spring onions↗3

  finely sliced

Step-by-step instructions

1. 1

   Heat oven to 160C/fan 140C/gas 3. Heat the oil in a flameproof casserole. Sizzle the bacon for 4 mins until crisp. Turn up the heat, then cook the lamb for 6 mins until brown. Remove the meats with a slotted spoon. Add the onions, carrots and herbs to the pan, then cook for about 5 mins until softened. Return the meat to the pan, stir in the pearl barley, pour over the stock, then bring to a simmer.

2. 2

   Sit the chunks of potato on top of the stew, cover, then braise in the oven, undisturbed, for about 1½ hrs until the potatoes are soft and the meat is tender. The stew can now be chilled and kept in the fridge for 2 days, then reheated in a low oven or on top of the stove. Remove from the oven, dot the potatoes with butter, scatter with the spring onions and serve scooped straight from the dish.