Irish stew

Heat oven to 160°C/ gas 3. Heat the oil in a casserole dish. Add in the lamb and cook for 6 mins until brown. Remove the meat with a slotted spoon, add the onions, carrots and herbs to the pan, then cook for about 5 mins until softened. Add the meat back in, stir in the pearl barley, pour in the stock, then bring to a simmer.

Leave the chunks of potato on top of the stew, cover, then leave to cook in the oven for about 1½ hrs until the potatoes are soft and the meat is tender. Remove from the oven and serve hot.

For a gluten free version, make sure to use gluten free stock cubes.