What you'll need

Serves 4-6

• 900g neck of lamb, trimmed of any excess fat and chopped into large pieces
• 4 lambs kidneys, cored, skinned and chopped into small pieces (alternatively, for those who don't favour kidneys, simply omit and add 100g extra lamb).
• 350g onions, roughly chopped
• 600ml hot lamb stock
• 1/2 teaspoon Worcestershire Sauce
• 2 sprigs of thyme
• 1 cauliflower, chopped
• 1 tablespoon vegatable oil
• 2 knobs of light butter
• 1 tablespoon olive oil
• 1 bay leaf

The easy bit

1. Preheat oven to 160°C.
2. Heat the oil in a frying pan until very hot and brown the lamb and kidney a few pieces at a time, placing the cooked pieces into a casserole dish.
3. Fry the onions adding a knob of butter to the pan for 10 minutes until brown.
4. Gradually add the hot stock and Worcestershire Sauce, stirring as you bring to a simmer. Once simmered, pour over the meat in the caserole dish.
5. Add the bay leaf and thyme and season with salt and pepper.
6. Close the lid then place in the oven for 90 minutes.
7. Cut the cauliflower into chunks and place in boiling water for 30 minutes or until they soften.
8. Drain and mash adding a knob of butter and a sprinkle of ground black pepper.
9. Plate up a scoop of mash in a large bowl and spoon on the casserole and serve.

388-582 Calories per serving.