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I've got my optimistic head on, I'm convincing myself that spring is almost here and that the fantastic Cumbrian spring lamb and local vegetables are arriving in the kitchen

There are many cuts of lamb used for this dish, this recipe is by no means traditional, so don't be sending me " Oi ya don't do it like that!" messages, all of you perfectionists out there, this is just the way I do it

This recipe will serve 6 people

Shopping list

  1. 1kg of diced shoulder of lamb

  2. Splash of rapeseed oil

  3. 2 medium onions peeled and roughly chopped

  4. 2 carrots peeled and roughly chopped

  5. 2 sticks of celery roughly chopped

  6. 4 cloves of garlic crushed

  7. 2 tablespoons of plain flour

  8. 2 tablespoons of tomato purée

  9. 200ml of dry white wine

  10. 1 ltr of chicken stock

  11. A good handful of fresh thyme

  12. 4 bay leaves

  13. 150g of baby carrot

  14. 150g of baby turnip

  15. 150g of French beans

  16. 200g of new potatoes

  17. 50g of butter

  18. 200g of fresh asparagus