This is the perfect dish for a cold winter's day, especially if served with potatoes baked in their jackets.

1 1/4 hours

Serves 4

275 g (10 oz) cooked lamb, cut into 2 cm (3/4 in) cubes

200 g (7 oz) butter

2 medium-sized onions, thinly sliced

5 ml (1 tsp) dried thyme

3 bay leaves salt

freshly ground black pepper

400 g (14 oz) canned tomatoes

75 g (3 oz) fresh breadcrumbs

150 g (5 oz) Cheddar cheese, grated

1. Heat the oven to 180C (350F) gas 4. Melt 50 g (2 oz) butter in a large frying-pan over moderate heat. Add the onions and saute them until golden and soft.

2. Put  the  onions  in  the  bottom  of a casserole dish, place the lamb on top and sprinkle in the thyme. Put in the bay leaves and season with salt and freshly ground black pepper. Pour in the tomatoes with their juice.

3. Melt the remaining butter in a large frying-pan, add the breadcrumbs and stir until the breadcrumbs are nicely browned and have absorbed all the butter.

4. Mix the breadcrumbs with the grated cheese and spread evenly over the tomatoes. Bake for 40 minutes, or until the top is crusty and all the cheese melted. Serve the casserole immediately.