Mary Berry and Hamza Yassin served up a tasty slow cooked Rugby lamb stew on Mary’s Foolproof Dinners.

The ingredients are: 2 tbsp sunflower oil, 750g lamb neck fillet, trimmed and diced into 5cm cubes (prepared weight), 3 leeks, thickly sliced, 1 red pepper, deseeded and sliced into large chunks, 3 garlic cloves, finely grated, ¼ tsp cayenne pepper, 2 tsp ground cumin, 500g passata, 2 tsp balsamic glaze and 150g baby spinach leaves.

See recipes by Mary in her book titled: Mary’s Foolproof Dinners available from Amazon now.