A dinner

Last night's, in fact. I call it "lamb casserole" but with a little creativity, you may change this. Isn't important - what does a baby care? Tastes good, is good. Punto.

Makes four portions

You'll need:

1 tablespoon of vegetable oil
1 oz unsalted butter
1 leek (use the white part)
90g chopped sweet potato
1 parsnip, cut in small chunks
1 stick of celery, chopped
6 cherry tomatoes, halved
handful of parsely
four homemade chicken stock cubes
60g lamb chunks
2 cups of water

Saute the cut leek in the oil until softened and add the sweet potato, parsnip and celery. Saute. Add the tomatoes and parsely with the stock cubes and cover with a couple of cups of water, cooking on a slow simmer.  Dust the lamb with a little flour and saute in a pan with the butter until brown. Add to the vegetables and transfer to a pre-heated oven (180 C, gas mark 4) for 20-25 minutes.

Purée to a desired consistency.