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Autumn lamb is in the shops right now - it’s more mature than its spring cousin and the intense flavour is ideal for a slow-cooked casserole, so warm up a cold 5th November with this easy, filling one-pot supper. Cook it to perfection in a Cast Iron Cocotte from Staub. The conductive qualities of the cast iron ensure even cooking of the food while tiny "spikes" inside the lid allow condensation to form droplets to self-baste the food. Available in round or oval, the cocotte works from oven to table.
Minty Lamb and Leek Hotpot
Serves Four
850g diced lamb
3 medium leeks, sliced
1 large onion
2 tbsp fresh mint, chopped
850ml pints lamb stock
900g potatoes, peeled and sliced into ovals
1 tbsp flour
seasoning
In a heavy-bottomed casserole, lightly fry the lamb until browned on all sides. Remove with a slotted spoon and add the leeks and onions to the pan, frying until soft (add more oil if necessary). Return the lamb to the pan, mix with the vegetables and then add the flour, making sure all the ingredients are lightly coated. Add the stock and mint, season well. Bring to the boil and simmer for ten minutes. Take the casserole off the heat and arrange the potatoes in a layer on top of the lamb and vegetables, dot with butter and season again. Cover and cook at 170°C for two hours. Remove the lid and cook for a further half an hour before serving.
Treat everyone to treacle! It wouldn’t be Bonfire Night without it, so why not make your own to enjoy while watching the fireworks. Chicago Metallic’s non-stick surface makes their Sandwich Tin the ideal container.
Treacle Toffee
450g dark brown sugar
225g black treacle
110g unsalted butter
2tbsp water
1 tbsp white vinegar
Put the butter, water and vinegar into a heavy-bottomed saucepan and heat slowly until the butter has melted. Add the sugar and treacle and stir until they have dissolved fully. Boil until the mixture is “rolling” and reaches a temperature of 138°C. Test the toffee by dropping a teaspoonful into a saucer of cold water – it should harden straight away if it’s ready. Remove from the heat and allow the bubble to decrease then pour the mixture into a well-greased sandwich tin.
As the toffee starts to set, score the surface with the point of a knife to divide into squares. Once it is cold, break into pieces, wrap in greaseproof paper and store in an airtight container.
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