Dinner

Made a lamb casserole.
- Leek
- Carrot
- Onion
- Mushrooms (75g)
- Beef stock
- Celery
- Tomato Puree (30g)
- Spelt flour (30g)
- Water (500ml)
- Lamb (200g)
- Garlic (2 cloves)

Heat 1 tbsp olive oil in a large pan then add the onion, carrot, leek, celery and garlic, and cook gently for 5 minutes, do not brown. Add the mushrooms and cook everything for a further 5 minutes then remove from the pan. Heat a little more olive oil in the pan, add the lamb (in batches if necessary) and brown all over then stir the flour in well.

Return the veg to the pan and add the stock and purée. Season and mix well. Bring to a gentle simmer and cook covered for 1 1/2 hours until tender, stirring occasionally.