lamb navarin

Between the milkman telling me I had a sexy voice (those stories must be true), trying to say sensible things to a suicidal stalker and spotting my perfect bike it was an unsettling afternoon. The bike was leaning in a perfect sort of faded glory outside a shop window and after gazing at it for a while in what can only be described as love stricken stupor (for I have been back since my friends and had exactly the same reaction) I discovered it had been assembled by the owner. He seemed confident in my ability to do the same thing... but he doesn't know that I blew up a car twice last year and I always feel nervous about putting oil in the wrong place. This bike was really something. Stylish and old fashioned, low enough that my feet could comfortably touch the ground if necessary without that harley high handlebar look. I can feel a desert coming on. In the meantime, while I ponder making my own motorbike I'm making my bosses favourite stew. She calls it hearty and honest, from a cheap cut of meat - lamb neck fillets slowly cooked with spring vegetables and swedes.

LAMB NAVARIN (adapted from Leith's Cookery Bible)
Serves 6
1200g middle neck of lamb
salt and pepper
1 tablespoon plain flour
2 tablespoons olive oil
1.5 litres lamb stock
2 cloves garlic crushed
2 tablespoons tomato puree
1 bouquet garni (parsley, bay leaf and a stick of celery held with a string)
1 onion roughly chopped
1/2 swede diced 
3 parsnips sliced
20 baby chantenay carrots washed and trimmed
5 chestnuts mushrooms finely sliced
curly parsley to garnish
Cut the lamb into large chunks and season with salt and pepper.
Heat 1 tablespoon of the oil in heavy saucepan and brown the meat on all sides. Sprinkle the meat with flour and cook for another minute or so. You may need to do this meat in batches and then transfer to a large saucepan.  When all the meat is browned and floured place together in a large saucepan and add the stock, tomato puree, garlic and bouquet garni. Bring to the boil then simmer for 1 hour.  Remove surface fat.
Heat a little oil or butter in another frying pan and add the onions, parsnips, swede and carrots. Gently brown and then add to the meat. Simmer for a further 45-60 minutes until the meat is tender and the vegetables are cooked through.  In the last 10 minutes add the sliced mushrooms.  Season to taste and sprinkle with the parsley before serving and maybe a fresh red chilli to add a little zing although I don't want to alarm anyone or ruin this beautiful heartwarming dish!