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This is I suppose a stew, not quite what you would imagine eating in the summer time,

but the addition of white wine and great tasting peas and fava beans really makes

this a lovely summer dish

This recipe will easily feed four people


  1. 1 Good knob of butter

  2. 1 good splash of rapeseed oil

  3. 1 piece of boneless leg of lamb, trimmed of excess fat, cut into bite-size chunks, and patted dry with paper towel

  4. 1 medium onion finely chopped

  5. salt and pepper

  6. 2 large cloves garlic, crushed

  7. A good handful of fresh thyme

  8. A good handful of fresh rosemary

  9. 2 tbsp of plain flour

  10. Half a bottle of dry white wine (drink the rest)

  11. 1 litre of chicken stock

  12. Pinch of sugar

  13. 2 chopped carrots

  14. 4 whole shallots, peeled and cut into quarters

  15. 200g of shelled broad beans (or use fresh favas, fresh peas, or frozen peas)

  16. fresh thyme leaves, for garnish

  17. fresh chopped parsley, for garnish

  18. Crusty bread


  1. In a large saucepan with a lid, heat half the butter and half the oil to medium-high.

  2. Add half the lamb to the pan and sear the chunks of meat, se