Freddy Forster served up a tasty slow cooked spring lamb stew (lamb navarin) with vegetables and rice on Steph’s Packed Lunch.

The ingredients are: 1kg middle neck of lamb, no bone, Plain flour for dusting, 2tbsp olive oil, 2 onions, peeled and cut into wedges, 300g carrots, peeled and cut into medium chunks, Sprig of thyme, ½ garlic bulb cut in half, ½ tbsp tomato puree, 200ml white wine, 800ml lamb stock and 200ml chicken stock.

For the rice: 75g unsalted butter, 2tbsp vegetable oil, 300ml Basmati rice or long grain rice, Good pinch of turmeric and cumin powder, 600ml vegetable stock and 300g frozen mixed vegetables.

To serve: 2tbsp fresh coriander, chopped.

See more lamb recipes in the book titled: Lamb Dishes Designed for Everyday Use available from Amazon now.