This dish is hearty and perfect for warming up on a chilli evening. The aroma is almost as delightful as the dish itself. We enjoyed the lamb bake bubbling straight from the oven, and the leftovers reheated very well the second day in the microwave.

Low-calorie spray

1kg lean boneless lamb legs, cut into bite size pieces,

1 large onion, chopped

2tbs plain flour

800ml chicken stock

2 large leeks, cleaned and thinly sliced

2 large carrots, peeled and sliced

2tbs fresh parsley, chopped

½ dried rosemary, crushed

1/2tsp salt

1/4 tsp freshly ground black pepper

1/4tsp dried thyme

3 large potatoes, peeled and sliced

1tbs butter, melted or low fat spread

Method

Preheat the oven 200c, gas 6, 400f

In a large oven proof lidded pan, spray with the low-calorie spray, place on a medium heat, add the lamb, onion, cook and stir until meat is no longer pink.

Stir in flour until blended, gradually add stock. Bring to a boil, cook until thickened, 1 – 2 minutes, stirring to loosen browned bits from pan. Add leeks, carrots, and 1 tbs of the parsley, rosemary, salt pepper and thyme.

Spoon into a 25cms x 25cms baking dish. Cover with the potato slices, brush with the melted butter and bake for 1 ½ hours until the meat is tender, and potatoes are golden.

Remove from the oven sprinkle with the remaining parsley and serve with fresh vegetables.