Gennaro Contaldo served up a tasty lamb stew with butternut squash and saffron on Saturday Kitchen.<\/p>\n
The ingredients for the vegetable stock are: 1 onion, chopped, 1 courgette, chopped, 1 carrot, peeled and chopped, 1 celery stalk with leaves, chopped, 1 leek, chopped, 1 potato, peeled and chopped, 2 cherry tomatoes, left whole, handful fresh parsley, including stalks, left whole, 2 tbsp extra virgin olive oil and 1 tsp sea salt.<\/p>\n
For the stew: 700g stewing lamb, cut into chunks, 3 tbsp extra virgin olive oil, 1 onion, finely chopped, 2 garlic cloves, finely chopped, 1 red chilli, halved lengthways, 2 sprigs fresh rosemary, leaves removed and chopped, 4 small fresh sage leaves, chopped, pinch of saffron, diluted in 1 tbsp water, 2 tbsp tinned chopped tomatoes, 4 tbsp dry white wine, 200ml vegetable stock (made above or use a stock cube), 200g potato, cut into large chunks, 400g butternut squash, peeled and cut into large chunks, salt and freshly ground black pepper.<\/p>\n
For the cime di rapa: bunch cime di rapa, 2 tbsp olive oil, 2 garlic cloves, \u00bd red chilli, chopped, 5\u201310 black olives, chopped, 2 tbsp capers, squeeze lemon juice and pinch salt.<\/p>\n