Lamb ragout

Ingredients
150 g lean lamb, cut in 3cm cubes
1 tbsp oil
2 tbsp onion, chopped
2 tsp celeriac, diced
2 tbsp courgette, diced
4 tbsp tomato, diced
200 ml vegetable stock
1 tsp mustard
1 tsp          oregano
1 tsp basil, chopped
1 tsp parsley, chopped
salt and pepper

250 g potatoes
100 ml milk
1 tbsp butter
nutmeg


Method

Heat the oil in a saucepan. Add the meat and stir-fry from all sides until browned.

Add the onion, celeriac and the courgette and stir-fry for further 5 minutes.

Mix in the diced tomatoes, pour in the stock and bring to the boil.

Stir in the mustard, basil and parsley. Season to taste with salt, pepper and oregano.

Simmer for 15 minutes.

Serve with mashed potatoes, seasoned with nutmeg.

This worked really nicely. The flavours were rich and the meat nicely done. I had no celeriac; I used half a sweet potato that was lying around in the fridge looking for employment.

 If I knew where the oregano came from, I might be able to give 10/10 for local sourcing.