Justin Woods, head chef at The Castle Green Hotel, Kendal, and Greenhouse restaurant.

Question:

What’s chef’s favourite casserole and how does he make it?

George Benson, Keswick

 

Justin says...

It has got to be lamb casserole for me, bit boring I know but what a great meat. Season 650g diced lamb shoulder with salt, pepper and some plain flour, pan fry in batches to get a good even colour. Add to a casserole dish. Add 25g butter to your frying pan and fry 1 diced onion, 1 diced carrot, 2 cloves crushed garlic and 2 sticks of diced celery. When the vegetables are coloured, add 1 tbsp tomato puree and 300ml red wine. Reduce the wine by half then add to your lamb. Place a big stalk of rosemary and a big sprig of thyme in to the casserole and finally about 300ml lamb or beef stock. Cover with a tight fitting lid and cook at 165C for about 2 hours. Serve with some pickled red cabbage and some mashed potato.