Lamb scouse

• lamb neck↗500g g

  fillet, cut into chunky pieces

• plain flour↗1 tbsp tbsp
• vegetable oil↗3 tbsp tbsp

  plus more if needed

• large onion↗1

  chopped

• carrots↗4

  cut into chunks

• turnip350g g

  cut into chunks

• bitter ale↗250ml ml

  (we used Cains Finest)

• chicken stock↗250ml ml
• bay leaves↗2
• thyme sprigs↗2
• beef stock cubes↗2
• potatoes↗500g g

  cut into chunks

• pickled red cabbage↗

  or cooked beetroot, to serve (optional)

Step-by-step instructions

1. 1

   Toss the lamb pieces in flour and season well. Heat 1 tbsp oil in a large flameproof casserole dish over a high heat. Working in batches, brown the lamb on all sides, adding more oil if needed, then set aside on a plate.

2. 2

   Turn down the heat to medium and pour in 2 tbsp oil, tip in the onion, carrots and turnips, add a pinch of salt and cook for 8 mins until softened and coloured. Return the meat to the dish along with the ale, stock and herbs. Crumble in the stock cubes and season well.

3. 3

   Bring to the boil, then reduce the heat to a simmer, sitting the potatoes on the top of the stew. Cook for 2 hrs until the meat is tender and the potatoes are soft. Serve with pickled cabbage or beetroot, if you like.