Winter hotch potch
Prep time: 30 minsTotal time: 
Winter hotch potch
Swapping peas and lettuce for kale and turnips turns this classic spring lamb dish into a winter-worthy winner. Try adding pearl barley for a heartier stew
Prep time: 30 minsTotal time: 
Nadine Brown
Nadine Brown
Ingredients
- 1 x lamb half-shoulder joint (approx. 1-1.3kg)
- ½ onion
- 2 bay leaves
- large handful of flat-leaf parsley, leaves and stalks separated
- 2 carrots, peeled and diced
- 1 turnip, peeled and diced
- 100g curly kale, woody stalks removed
To serve
- crusty bread*
Step by step
To make in a slow cooker, add the lamb, onion, bay, parsley stalks, salt and water. Cook for 8 hours on low. Add the carrots and turnips halfway, the kale in the final hour and the parsley leaves to serve.
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Add the lamb, onion, bay leaves and parsley stalks to a large casserole with 1 tablespoon of salt and cover with 2 litres of cold water. Bring to the boil, reduce the heat to very low, cover and simmer for 3 hours, turning the lamb halfway through. Check once or twice to remove any scum that has risen to the surface. Turn off the heat and leave to cool.
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Once the stock has cooled, you can skim some of the fat off the surface, but keeping it lends more flavour and body to the final stew. Remove the lamb and set aside. Remove the bay leaves and discard. Bring the stock back to a simmer, add the carrots and turnip and simmer, uncovered, for 25 minutes.
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Meanwhile, remove all the meat from the bone and chop/shred. Remove and discard the onion from the casserole and add the meat back in with the kale and simmer for 5 minutes or until the kale has wilted and the lamb has warmed through. Roughly chop the parsley leaves and stir into the stew. Season, divide among bowls and serve with crusty bread.
*Use gluten-free bread, if required.
