BAKE LAMB RECIPE RECIPES

1. Preheat the oven to 170ºC/325ºF/gas 3.
2. Peel and roughly chop the onions, dice the lamb into 3cm chunks, then divide both between four 15cm ovenproof bowls, placing the bowls on a large oven tray.
3. Add 1 teaspoon each of mint sauce and umami paste to each of the bowls, followed by 150ml of water and a little pinch of sea salt and black pepper. Stir well.
4. Quickly scrub the potatoes and rattle them through the thick slicer attachment of a food processor so they’re just under ½cm thick. Divide between the bowls, overlapping them slightly to cover.
5. Press down on the potato layer to compact everything, then cover with tin foil and bake for 2 hours, removing the foil for the last 30 minutes.
6. Spoon over the remaining mint sauce, and tuck in.

1. Preheat the oven to 180ºC/gas 4.
2. Heat the butter in a large frying pan over a medium heat and brown the lamb chops, then remove to a plate.
3. Peel and finely slice the onions and carrots, then add to the pan and soften for 5 minutes. Transfer to a bowl.
4. Add a wineglass of water and deglaze the pan for 5 minutes.
5. Peel and slice the potato, then spread half in a layer in a large casserole dish and season well.
6. Add a layer of onion and carrot, the lamb chops, thyme and bay leaves, then season again.
7. Add the remaining onion and carrot and sprinkle the pearl barley on top. Layer over the remaining potato, the deglazed liquid and 500ml of water.
8. Cover and bake for 1 hour 30 minutes, or until the meat is tender and the potato starts to crisp up, then serve.

Preheat the oven to 200°C/gas mark 6. Bring a large pan of water to the boil, then add the pasta and cook for 6 minutes. Drain. Tip the cooked pasta back into the pan and stir through the pasta sauce, tuna, sweetcorn, chopped tomatoes and half the parsley.

Tip the mixture into a 1½-litre baking dish and sprinkle the cheese over the top. Cook for 30 minutes until golden and bubbling. Garnish with the remaining parsley just before serving.