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A lamb stew finished with a topping of bread slices. Serves 4 to 6.

Ingredients

• 3 tablespoons cooking oil

• 1 oz butter

• 1 ½ lb. leg of lamb, trimmed and cut into 1-inch cubes

• 2 onions, peeled and thinly sliced

• 1 oz plain flour

• ½ pint brown ale

• ½ pint lamb stock

• 2 carrots, peeled and sliced

• Salt and pepper

• 4 thick slices of fresh white bread, cut into triangles

Method

1. Set oven to 350F or mark 4.

2. Heat the oil in a frying pan, add the butter and when hot, brown the lamb in small batches and transfer to a casserole dish.

3. Add onions to the frying pan and cook gently until soft.

4. Stir in the flour and cook for 2 to 3 minutes.

5. Remove from heat and stir in the brown ale and stock.

6. Return to the heat and stirring, bring to the boil.

7. Add the carrots and seasoning to the meat in the casserole.

8. Pour the liquid over all, cover and cook for 1 hour.

9. Remove from the oven and stir well.

10. Dip the bread slices into the liquid and arrange attractively on top.

11. Return to the oven, uncovered, and cook for a further 30 minutes.

Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.