1. Preheat the oven to 200oC (fan 180oC). 2. Place a large pan with one tbsp olive oil on the hob. Once the oil has heated up add the onion, carrot and leek to the pan and fry gently until they start to get a bit of colour. 3. Add the lamb and keep cooking for a couple more minutes then stir in the flour to absorb the juices.. Preheat the oven to 170ºC/325ºF/gas 3. Peel and roughly chop the onions, dice the lamb into 3cm chunks, then divide both between four 15cm ovenproof bowls, placing the bowls on a large oven tray. Add 1 teaspoon each of mint sauce and umami paste to each of the bowls, followed by 150ml of water and a little pinch of sea salt and black pepper.

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WHAT'S ON THE TABLE MABEL LAMB HOT POT

Preheat the oven to 170C/325F/Gas 3. Arrange the lamb, potatoes, mushrooms, peppers and carrots in layers in a casserole dish and sprinkle thyme on each layer. Finish with a layer of potatoes and pour over the stock. Put the lid on the casserole dish and cook in the oven for 2.5 hrs or until the meat is tender.. Preheat your oven to 200°C/Fan180°C/Gas 5. To make the lamb hot pot, bring a medium sized pan of water to the boil, add the potato slices and cook for five minutes on a medium-high heat, drain and leave to cool. In a large pan add one tbsp of the rapeseed oil and cook the onion, carrot and leek until they start to colour over a medium heat.