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.
2. Sear the meat in batches in hot oil and add them to the onions. Add the butter and let it melt over the meat and onions, sprinkle on the flour and the sugar, turning it all together.
3. Now add the garlic to the frying pan, cook it briefly then deglaze the pan with the red wine. Let it bubble for a minute and pour it into the casserole, followed by the stock, the tomato purée and the thyme.
4. Add the turnips to the casserole, bring the whole thing to simmering point and then put into the oven for about an hour and a half. Test to see if the meat is tender and allow it to cool until you need it. It will happily stay in the fridge for a day or two.
5. To prepare the vegetables, simmer the shallots in stock for about five minutes, remove with a slotted spoon, then add the mushrooms and simmer them for 5 minutes. Strain them, reserving the stock. Melt the butter in a frying pan and stir in the sugar. Put the cooked mushrooms and shallots into this, turning them to make them slightly caramelised. Add 2 tablespoons of the reserved stock, stirring it all together (save the rest of the stock for soup). Allow it to cool until you are ready to serve. Fry the bacon in a little oil until it is crisp.
6. Now boil the potatoes until just cooked, add to the meat with the shallot and mushrooms, fold in gently.