4 lambs kidneys - cored and cut into bite sized pieces
700g lamb - I used boneless lamb steaks - cut into large chunks
2 medium onions - chopped
4 carrots - peeled and sliced
30g plain flour
3 tsp Worcestershire sauce
400ml of chicken stock
2 bay leaves
900g potatoes - peeled and sliced really thinly (best to use a mandolin)
Preheat the oven to 170C/325F or Gas 3
Fry the onions and carrots in the pan in another third of the butter
Add all of this to the casserole along with the bay leaves.
Arrange the sliced potatoes on top of the meat and dot with a little more butter.
Now cover the casserole with it's lid or some foil, and place in the oven for about 2 hours until the potatoes are cooked through.
Melt the remaining butter and turn the heat of your oven up, remove the lid from the casserole and brush the potatoes with the melted butter.
1 red onion - finely chopped
1 firm apple - peeled and thick sliced
50g unsalted butter - cut into small pieces
150ml chicken stock (Knorr stock cube)
1 tablespoon of red wine vinegar
2 tablespoons clear honey
2 tablespoons demerara sugar
1 tablespoon of pomegranate molasses
a good dollop of red currant jelly
1 x bay leaf
a sprig thyme
salt and pepper to season
How to do it: