Irish stew

The trick with this classic one-pot is to use a cheaper cut of meat, which means you’ll skimp on price but not quality.

TAKES 2½ HOURS • SERVES 6

1 tbsp sunflower oil

200g/7oz smoked streaky bacon, preferably in one piece, fat removed and cut into chunks

900g/2lb stewing lamb, cut into large chunks

5 medium onions, sliced

5 carrots, sliced into chunks

3 bay leaves

small bunch thyme

100g/4oz pearl barley

850ml/1½ pints lamb stock

6 medium potatoes, cut into chunks

small knob of butter

3 spring onions, finely sliced

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

2 Sit the chunks of potato on top of the stew, cover, then braise in the oven, undisturbed, for about 1½ hours 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.

3 To serve, when heated through, remove from the oven, dot the potatoes with butter, scatter with the spring onions and serve scooped straight from the dish.

PER SERVING 627 kcals, protein 49g, carbs 44g, fat 30g, sat fat 14g, fibre none, sugar 11g, salt 2.13g