Lamb and Sweet Potato Stew

Sweet potato adds a lovely flavour and vibrant colour and works well with lamb. Butternut squash or swede (rutabaga) makes an excellent alternative. Pearl barley not only adds texture but also thickens the gravy and makes this a truly hearty meal, ideal for cold days.

Serves 1

1 small onion, finely chopped, or 30 ml/2 tbsp frozen diced onion
25 g/1 oz pearl barley
1 lamb chop, about 100 g/4 oz, trimmed of fat
1 bay leaf
A pinch of dried thyme or dried mixed herbs
150 g/5 oz sweet potato, peeled and cut into large chunks, or frozen chunks of sweet potato
250 ml/8 fl oz/1 cup boiling lamb or vegetable stock
Salt and freshly ground black pepper

1. Put the onion and barley in the ceramic cooking pot. Add the lamb chop and top with the bay leaf, then sprinkle with the herbs. Arrange the sweet potato chunks around the lamb.
2. Pour the stock over, adding a little more if necessary to just cover the potatoes, and season with salt and pepper. Switch on the slow cooker to Low, cover with the lid and cook for 4-6 hours or until the lamb and vegetables are tender.
3. Spoon the lamb and vegetables on to a warm serving plate, discarding the bay leaf. Serve with an extra vegetable such as purple sprouting broccoli or curly kale.

Second serving
If you like, make double the quantity and serve the second portion the following day.

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