This is a colourful and fresh-tasting casserole of spring lamb combined with a selection of tender vegetables. Its French name is Navarin printanier.

Serves 4

700 g (1 1/2 lb) boneless lean shoulder of lamb, cut in 25 mm (1 in) cubes

25 g (1 oz) butter

15 ml (1 tbsp) oil

10 ml (2 tsp) sugar

15 ml (1 tbsp) flour

salt and freshly ground black pepper

450 ml (15 fl oz) hot chicken stock, homemade or from a cube

15 ml (1 tbsp) tomato puree

1 clove garlic, crushed

bouquet garni of bay leaf, sprig each of thyme and parsley, tied together

8 button onions, peeled

8 baby carrots, scraped

12 tiny new potatoes, scraped

150 g (5 oz) shelled peas or young broad beans

1. Heat the butter and oil in a flameproof casserole (with a lid) large enough to hold all the ingredients.

2. When hot, fry the meat briskly, in 2 batches,  stirring frequently,  until  lightly browned. Strain off excess fat and return all the meat to the pan. Sprinkle in the sugar and stir until lightly caramelized.

3. Heat the oven to 150C (300F) gas 2.

4. Add the flour and generous seasonings of salt and pepper to the meat, lower the heat and stir for a minute or two until the flour is lightly  coloured.  Add  the  stock,  tomato puree, garlic and bouquet of herbs and stir until simmering.

5. Cover the casserole tightly; transfer to the centre of the oven. Cook for 1 hour.

6. Skim excess fat from the surface of the casserole, then add the onions, carrots and potatoes, pushing them under the surface of the sauce. Cover and cook for a further 40 minutes.

7. Stir in the peas or broad beans, cover and cook for another 15 minutes or until all the ingredients are tender.

8. Skim off any surface fat, discard the bouquet of herbs and check the seasoning. Serve from the casserole.