Lamb with Root Vegetables topped with Parsley Scones

Heat oil in a large pan, about 6 tbsp. Fry meat a little at a time until browned, adding more oil if necessary. Take out meat with a slotted spoon and leave to one side.

When all the meat has been browned, take pan off heat and whisk in flour to soak up oil. Put back on heat and add approx. 570 ml (1 pt.) water, whisking until nicely thickened and simmering. Stir in gravy granules and season. Adjust thickness by adding more gravy granules if required, or more water. Leave to one side.

In a frying pan heat 1-2 tbsp. olive oil and fry carrots for 3-4 minutes. Add chopped leeks and soften gently for 2 minutes. Throw in mushrooms and stir. Put on lid, cook gently for 3-4 minutes.

Place meat in casserole dish. Sprinkle over mint and stir. Add turnips and shallots and finally add the leeks, carrots and mushrooms. Give a good stir. Reheat the gravy and pour over meat in casserole dish. Add a little more water if necessary. Liquid content should just barely cover.

Put on lid and place in oven and bake at 170°C. Leave for 2 hours, stirring from time to time, keeping an eye on the liquid and topping up as necessary. After 2 hours turn up heat to 180°C, top with wedges of scone and cook until scones are risen and browned - about 15/20 minutes.

Serve with mashed potatoes.

FOR QUICKNESS, the meat can also be added after frying the carrots and leeks. Turn up heat and stir in the lamb, brown until the juices start to run and then stir in the flour, water, gravy granules and seasoning as above.