Name: Lamb and turnip summer hotpot
Total time: 2 h 15 min
Yield: Serves 4-6
Ingredients: 2 tbsp olive oil; 1kg lamb neck fillet, cut into 4cm chunks; 2 tbsp plain flour; 700ml chicken stock; a few sprigs thyme; 2 tsp English mustard; 150g mangetout; 150g radishes, quartered; 100g frozen peas; 2 tbsp capers; 1 shallot, finely chopped; 1 tbsp red vinegar; 300g turnips, very thinly sliced; 25g unsalted butter, melted; new potatoes, boiled and buttered, to serve

A speckled baking dish filled with a stew and layered with thin and crispy slices of turnip on top

2 tbsp olive oil
1kg lamb neck fillet
cut into 4cm chunks
2 tbsp plain flour
700ml chicken stock
a few sprigs thyme
2 tsp English mustard
150g mangetout
150g radishes
quartered
100g frozen peas
2 tbsp capers
1 shallot
finely chopped
1 tbsp red vinegar
300g turnips
very thinly sliced
25g unsalted butter
melted
new potatoes
boiled and buttered, to serve

Method

step 1
To make the base of the hot pot, heat the oil in a casserole over a medium-high heat and brown the lamb neck in batches, then scoop out onto a plate. Add the flour and cook for 30 seconds before pouring in the stock, adding the thyme and mustard, and the lamb back to the pan. Season, bring to a simmer, put on a lid and cook gently for 1 hour 30 minutes until the lamb is meltingly tender.
step 2
Remove from the heat and stir in the mangetout, radishes, peas, capers, shallot and vinegar, and check the seasoning. If you want to make your hot pot look beautiful, use a round cutter (6cm, 8cm or 10cm) to cut perfect circles from the turnip slices – freeze the trimmings to add into soup.
step 3
Heat the oven to 200C/fan 180C/gas 6. Starting from the outside, lay the turnip slices, slightly overlapping and going round in a circle, continuing in a spiral until you reach the middle and the whole stew is covered. Repeat again with the remaining slices so you have a double layer. Brush the surface with melted butter, season and bake for 30 minutes until the turnip slices are crisp and golden, and the sauce is bubbling up in places. Spoon into shallow bowls and serve with buttered new potatoes.