Kate Humble served up a tasty lamb cawl (Welsh stew/broth with hogget, parsnips, swede, carrots, leeks and potatoes) on Escape to the Farm.

The ingredients are: 2tbsp olive oil or lamb fat, 500g lamb neck fillet, sliced into 2cm thick chunks, 200g parsnips, peeled and cut into chunks 200g carrots, peeled and cut into chunks, 250g swede, peeled and cut into chunks, 250g potatoes, peeled and cut into chunks, 600ml lamb stock, 1tsp salt, Freshly ground black pepper, A good bunch of chopped parsley, Sprig of rosemary and 3 leeks, chopped.

To serve: crusty bread, Welsh cheese and Green salad.

Kate’s book titled: A Year of Living Simply: The joys of a life less complicated is available from Amazon now.