A great stew with with seasonal ingredients! Try this recipe in the oven, on the hob or in a slow cooker.
Ali and Phil say... 'Try the slow cooker version: follow points 1 and 2 then transfer to your slow cooker. Add 400ml hot beef stock and the wine. Cook for either 4 hours on high setting or 8 hours on low. Half way through, add the pumpkin, then 30 minutes before the end of the cooking time, add the kale or spring greens.'
Image and recipe courtesy of AHDB from simplebeefandlamb.co.uk
For us, nothing says Spring like a delicious lamb roast accompanied by minted, seasonal veg and garlic butter new potatoes!
Paul is making the most of Charlton Orchard's wonderful, local apples.