Serving: 15

This is a recipe I have done for years, I first seen it on a travel food show, I tried it and loved the results. I use neck of lamb- it’s an incredible cut which has got the balance of fat to meat just right – but you can try it with any braising cut.

Creme Brulee

Ingredients for the Lamb

5Ib               Neck of lamb fillet, cut into large chunks, you could use shoulder if you wished

2 large         White onions, sliced

½                 Carrot, peeled and chopped

½                 White of leek, washed and chopped

2 sticks         Celery, peeled and chopped

2 bottles      Beer

½ tsp           Garlic, chopped

2 tsp            Fennel, seeds

1                  Bay leaf

3 cups          Brown stock

Sprinkle of all purpose flour


Pre-heat the oven to 320°F

  1. To start put the chopped carrots, leek, celery and lamb neck fillet into a deep casserole dish.
  2. Add the chopped garlic and fennel seeds, top with the beer and a little stock enough to cover the ingredients.
  3. Cover with a tight fitting lid and pop into the oven for about 1.5 to 2 hours.
  4. Remove from the oven when tender.
  5. Remove the cooked lamb and put to one side. Pass the cooking liquid into a jug and put to one side.
  6. In a large pan slowly caramelise your sliced onions.
  7. Once you have a bit of colour, dust with a little flour.
  8. Next add the remainder of your brown stock and the cooking liquid from the lamb, reduce this until you get the right flavour and consistency, once it is tasting good pop the lamb back in until you need it.

Ingredients for the Ratatouille

2Ib              Ripe fresh tomatoes, roughly chopped

3                  Red onions, cut into about 2cm cubes

3                  Red peppers, deseeded and cut into about 2cm cubes

2                  Aubergines, cut into about ¾ inch cubes

2                  Courgettes, cut into about ¾ inch cubes

2 tbsp          Olive oil, plus some extra for drizzling

3 cloves       Garlic, chopped

½  bunch      Fresh oregano, picked and shredded

½ bunch       Flat leaf parsley, picked and shredded

½ tsp           Dried oregano

Seasoning  Salt/ pepper/ sugar


  1. In a large pan pour in your olive oil, when it is hot add your diced aubergine, courgettes, pepper and your chopped onion.
  2. Cook for about 5 minutes then add the chopped garlic and the dried herbs.
  3. Next add the chopped tomatoes and the chopped oregano
  4. Turn down the heat, pop on a lid and cook the stew out for about 20 minutes.
  5. Taste and adjust the seasoning, it might need a little sugar for balance depending on the tomatoes.

Ingredients for the Polenta Fries

3 quarts        Vegetable stock, a quality cube will work for this

1.5Ib            Polenta flour

8oz              Parmesan

Salt to taste


  1. Bring 3 quarts of vegetable stock to the boil in a large pan.
  2. Once boiling gradually start to add the polenta, stirring it in continually with a wooden spoon.
  3. Once you have added all the polenta lower the heat so the it isn’t spluttering too much, then cook, stirring occasionally, for 10 mins.
  4. Meanwhile, line a half pan with baking parchment. Stir in the grated parmesan then spoon out onto the tray. (You might have some left over so split it into a smaller tray)
  5. Cover with another sheet of baking parchment and a flat baking tray, then top with some cans to press and flatten the polenta. Allow to cool before placing into the fridge.
  6. Once cold cut into chips and deep fry in vegetable oil at 350°F.


These three recipes can be made independently and will work well with lots of different dishes.

The cut of meat can change to any red meat braising cut.

Generously funded by The Russell & Josephine Kott Charitable Memorial Trust