Rick Stein served up a tasty navarin of lamb printanier (lamb with vegetable casserole/stew) on Rick Stein’s Cornwall.

The ingredients are: 1 boned shoulder of spring lamb, approx 1.5kg, 2 tbsp sunflower oil, 50g butter, 2 onions, each cut into 6 wedges, 4 garlic cloves: 3 thinly sliced, 1 chopped, 1 large carrot, peeled and roughly chopped, 1 tsp sugar, 2 tbsp flour, 1 tbsp tomato puree, 2 thyme sprigs, 2 bay leaves, 1 litre chicken stock, 8 small new potatoes, scraped, 8 button onions or small shallots, peeled, 8 spring carrots, tops trimmed and scraped, 2 small turnips, cut into quarters, 50g fresh peas, 50g French green beans, topped, tailed and halved, 8–10 mint leaves, finely chopped, salt and freshly ground black pepper.

For the mashed potatoes: 900g floury potatoes, peeled and cut into chunks, 50g butter and milk, to taste.

See recipes by Rick in his book titled: Rick Stein at Home: Recipes, Memories and Stories from a Food Lover’s Kitchen available from Amazon now.