Prep time:

Cooking time:

Total time:

Serves: 8

1 Whole Shoulder of Lamb

1 Large Onion

60g Butter

4 Chopped Cloves of Garlic

8 Peeled and Quartered Medium Turnips

.5 Bottle of Red Wine

4 Sprigs of Thyme

4 Bay Leaves

2tbsp Tomato Puree

800ml Stock

1tbsp Plain Flour

1tsp Dark Brown Sugar

24 Peeled but whole, stork on Shallots

450g Button Mushrooms

30g Butter

1tbsp Caster Sugar

8 Rashers of Dry-Cured Back Bacon cut into Strips

2tbsp Finely Chopped Parsley

400ml Stock (Lamb or Chicken)

32 Baby Potatoes

Rosemary Shrager and her Apprentices create a Navarin of Lamb


  1. Using a large frying pan, soften the onions in olive oil and put them into a heavy ovenproof casserole dish.

  • words:
  • pictures: David Merewether

A Very Berry Jelly

Writer, blogger and homemaker Cherry Menlove will be demonstrating her baking and craft skills at the Chefs’ Theatre at Wealden Times Midsummer Fair’s Sew, Grow, Eat festival in June. Cherry has compiled a selection of her delicious recipes in her...

All in One Chicken with New Potatoes & Peppers

This really is one of the quickest and easiest recipes so ideal for feeding families easily and quickly during the holidays. Everything goes into one pan and comes with its own delicious gravy – for younger children I just serve...

All-In-One Rhubarb and Almond Cake

This cake is a standby dessert in my home at any time of year – I just add whatever fruit is in season so it becomes apple and blackberry in autumn, raspberry and redcurrant in the summer and mincemeat and...