Woodpigeon casserole

serves 4
ingredients
2 pig’s trotters
25g/1oz butter
1 tablespoon vegetable oil
4 woodpigeon
12 pickling onions
1 carrot, diced
1 celery stick, diced
100g/4oz streaky back bacon, cut
into strips
1 cinnamon stick
1 bay leaf
2 sprigs of fresh thyme
11⁄2 tablespoons plain flour
16 prunes, pitted
2 sprigs of fresh flat-leaf parsley
300ml/10fl oz red wine
salt and freshly ground black pepper
• Put the trotters in a pan and cover with water. Bring to the boil, cover
and simmer for 1 hour, skimming off any scum that rises to the surface.
Reserve the liquid and trotters.
• Melt the butter and oil in a flameproof casserole dish. Quickly brown the
pigeons, then remove and reserve. Add the onions, carrot, celery and
bacon to the pan with the cinnamon, bay leaf and thyme. Stir to coat
with the fat, then reduce the heat, cover and sweat gently for
10 minutes. Sprinkle with the flour and stir.
• Return the pigeons to the pan, together with the trotters, prunes, parsley,
wine and 600ml/1pt of the reserved cooking liquid. Season lightly with
salt and pepper. Bring to the boil, cover and simmer gently, turning the
pigeons occasionally, for 45–60 minutes, until tender. Serve hot.

Venison & wild rice casserole

serves 5
ingredients
375ml/13fl oz cream of
mushroom soup
75g/3oz button mushrooms
250g/9oz wild rice
6 lean venison chops
1 medium onion, thinly sliced
3 rashers lean back bacon
salt and freshly ground
black pepper
• Preheat the oven to 180°C/
350°F/Gas mark 4.
• Put 500ml/18fl oz water, the soup
and the mushrooms in a large
casserole dish.
• Rinse the rice in cold water a few
times, drain and add to the
casserole dish. Spread the venison
chops out in the sauce. Season
with salt and pepper, and arrange
the onions on top, then the bacon.
• Cover and bake in the oven for
1–11⁄2 hours until the meat and rice
are soft and cooked. Serve hot.

Spicy goatmeat stew

serves 6
ingredients
900g/2lb goatmeat
2 onions, sliced
1 teaspoon fresh thyme
1 teaspoon curry powder
75ml/3fl oz groundnut oil
225g/8oz fresh red chillies
900g/2Ib tomatoes
200ml/7fl oz tomato purée
salt and freshly ground
black pepper
• Season the goatmeat with salt, put
in a deep heavy frying pan and
add the onions, thyme, curry
powder and half of the oil. Cook
for 30–40 minutes until tender.
• In another pan, heat the remaining
oil, and fry the chillies and
tomatoes for 20 minutes until fairly
dry. Add the tomato purée and stir
thoroughly, then add the fried
goatmeat pieces. Simmer gently for
another 10 minutes, stirring
frequently until well blended. Drain
off any excessive oil that rises to
the top, and serve hot.

Calves’ kidney stew

serves 6–8
ingredients
350g/12oz calves’ kidney,
peeled and diced
plain flour, seasoned with salt
and freshly ground black
pepper, for coating
50g/2oz butter
100g/4oz onions, chopped
175g/6oz carrots, chopped
1 turnip, finely chopped
3 celery sticks, finely chopped
1.7 litres/3pt beef stock
salt and freshly ground
black pepper
• Put the kidney in a bowl and cover
with cold water and a good pinch
of salt. Leave to soak while you
prepare the vegetables, then drain
and dry with kitchen paper and
toss in the seasoned flour.
• Melt the butter in a saucepan, add
the kidney and vegetables, and
toss for 1–2 minutes in the butter.
Season with salt and pepper, and
add the stock. Bring to the boil,
reduce the heat and simmer for
45–60 minutes until tender.
• Put the stew in a blender or food
processor, and blend for 2 minutes,
then reheat and serve hot.

Liver & macaroni casserole

Liver & macaroni casserole
serves 4
ingredients
350g/12oz pigs’ livers,
thinly sliced
25g/1oz butter
2 onions, thinly sliced
3 tablespoons plain flour
150ml/5fl oz chicken stock
400g/14oz canned chopped
plum tomatoes
2 teaspoons chopped fresh sage
100g/4oz macaroni
salt and freshly ground
black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Brown the liver in half the butter in a flameproof casserole dish for
1 minute on each side. Remove from the pan with a slotted spoon.
• Add the remaining butter, and sauté the onions for 3 minutes until soft
and lightly golden. Add the flour and cook, stirring, for 1 minute. Blend
in the stock and tomatoes. Bring to the boil, stirring, for 1 minute.
• Return the liver to the pan and add the sage and a little salt and pepper.
Cover and cook in the oven for 1 hour.
• Cook the pasta until al dente. Drain. Stir into the casserole. Serve hot.

View over 5,000 menus at http://www.menu-for-you.com

Liver hotpot

Liver hotpot
serves 6
ingredients
500g/1lb 2oz lamb’s liver
25g/1oz plain flour
2 large onions, thinly sliced
850g/13/4lb potatoes,
thinly sliced
500ml/18fl oz lamb stock
6 rashers streaky bacon
salt and freshly ground
black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4. Lightly grease a large
casserole dish.Remove the skin and tubes from the liver. Season the flour
with salt and pepper. Dredge each slice of liver in the seasoned flour.
• Arrange layers of liver, onion and potatoes in the casserole dish, ending
with a neat layer of potatoes. Heat the stock and pour in just enough to
cover the potatoes. Cover the casserole dish and bake for about 1 hour
until the liver is tender. Remove the lid and arrange the bacon rashers on
top. Continue cooking, uncovered, until the bacon is crisp. Serve hot.

View over 5,000 menus at http://www.menu-for-you.com

Veal & spinach stew

Veal & spinach stew
serves 4
ingredients
900g/2lb loin of veal, chopped
into 2.5cm/1in cubes
900g/2lb spinach
2 onions, chopped
25g/1oz butter
salt and freshly ground
black pepper
• Put all the ingredients in a large
casserole dish. Pour in 225ml/8fl
oz water, cover and cook over a
high heat for about 35 minutes.
• Serve hot.

View over 5,000 menus at http://www.menu-for-you.com

Tuscan veal broth

Tuscan veal broth
serves 4
ingredients
50g/2oz dried peas, soaked for
2 hours and drained
900g/2lb boned neck of
veal, diced
1.2 litres/2pt beef stock
50g/2oz barley
1 carrot, diced
1 turnip, diced
1 leek, thinly sliced
1 red onion, finely chopped
100g/4oz tomatoes, chopped
1 sprig of fresh basil
100g/4oz dried vermicelli
salt and freshly ground
black pepper
• Put the peas, veal, stock and
600ml/1pt water in a large pan.
Bring to the boil over a low heat.
Using a slotted spoon, skim off any
scum that rises to the surface.
• When all the scum has been
removed, add the barley and a
pinch of salt. Simmer gently over
a low heat for 25 minutes.
• Add the carrot, turnip, leek, onion,
tomatoes and basil to the pan, and
season with salt and pepper. Leave
to simmer for about 2 hours,
skimming the surface from time to
time to remove any scum. Remove
the pan from the heat and set
aside for 2 hours.
• Set the pan over a medium heat
and bring to the boil. Add the
vermicelli and cook for 12 minutes.
Season with salt and pepper, then
remove and discard the basil.
Serve immediately.

View over 5,000 menus at http://www.menu-for-you.com

Pork & apricot casserole

serves 4
ingredients
4 lean pork loin chops
1 onion, finely chopped
2 yellow peppers, seeded
and sliced
2 teaspoons medium curry
powder
1 tablespoon plain flour
250ml/9fl oz chicken stock
100g/4oz dried apricots
2 tablespoons wholegrain
mustard
salt and freshly ground
black pepper
• Trim the excess fat from the pork
and fry without fat in a large
heavy pan until lightly browned.
Add the onion and peppers, and
stir over a medium heat for
5 minutes. Stir in the curry powder
and the flour.
• Add the stock, stirring, then add
the apricots and mustard. Cover
and simmer for 25–30 minutes until
tender. Season with salt and
pepper, and serve hot.

Baked bean & bacon casserole

serves 3
ingredients
6 rashers rindless back bacon
450g/1lb canned baked beans
2 tablespoons minced onion
2 tablespoons tomato ketchup
1 teaspoon prepared mustard
2 tablespoons Demerara sugar
• Preheat the oven to 190°C/
375°F/Gas mark 5.
• Dry-fry the bacon in a frying pan
until very crisp.
• In a deep casserole dish, combine
the beans, onion, ketchup, mustard
and sugar. Mix thoroughly.
• Crumble the bacon, and sprinkle
over the baked bean mixture.
• Heat in the oven, uncovered, for
10 minutes or until the sauce is
bubbly. Serve hot.

Bacon & lentil stew

serves 4–6
ingredients
450lb/1lb rindless smoked back
bacon rashers, diced
1 onion, chopped
2 carrots, sliced
2 celery sticks, chopped
1 turnip, chopped
1 large potato, chopped
75g/3oz green lentils such as
Puy, rinsed and drained
1 bouquet garni
900ml/11⁄2pt chicken stock
salt and freshly ground
black pepper
• Heat a large flameproof casserole
and add the bacon. Cook over a
medium heat, stirring, for 5 minutes
or until the fat runs. Add the onion,
carrots, celery, turnip and potato,
and cook, stirring, for 5 minutes
• Add the lentils, bouquet garni and
stock. Bring to the boil, reduce the
heat andsimmer for 1 hour or until
the lentils are tender.
• Remove and discard the bouquet
garni, and season with salt and
pepper. Serve immediately.

Ham & cheese casserole

serves 8
ingredients
100g/4oz plain flour
75g/3oz butter
600ml/1pt milk
300g/11oz ham, chopped
600g/1lb 5oz potatoes,
thinly sliced
250g/9oz Cheddar cheese,
grated
1 onion, chopped
1 green pepper, seeded
and chopped
salt and freshly ground
black pepper
• Preheat the oven to 180°C/
350°F/Gas mark 4.
• Season the flour with salt and
pepper. Melt the butter in a
saucepan, then add the flour
mixture. Cook over a medium heat
for 1 minute, stirring constantly.
Remove from the heat and stir in
the milk. Return to the heat and
cook until thick.
• In a very large bowl, mix the
remaining ingredients with the
sauce. Bake in a casserole dish for
11⁄2 hours, keeping the casserole
covered for the first 30 minutes
of cooking. Allow to cool for
15 minutes before serving.

One-pot sausage jambalaya

serves 4
ingredients
2 Italian sausages,
coarsely chopped
500g/1lb 2oz canned chopped
plum tomatoes
200g/7oz long-grain rice
1 teaspoon dried basil
1 red pepper, seeded
and chopped
• In large wide non-stick saucepan
over a medium-high heat, brown
the sausages for 8 minutes, then
drain off any fat.
• Add the tomatoes, then stir in
550ml/18fl oz water, the rice and
the basil.
• Cover and bring to the boil, then
reduce the heat to low and simmer
for 20 minutes, stirring once. Stir in
the pepper, cover, and simmer for
5 minutes. Serve hot.

One-pot pork chop supper

serves 4
ingredients
1 tablespoon vegetable oil
4 pork chops
400g/14oz canned tomato soup
1 teaspoon Worcestershire sauce
1⁄2 teaspoon salt
1⁄2 teaspoon caraway seeds
3 potatoes, quartered
4 carrots, cut into
5cm/2in pieces
• In a large frying pan, brown the
chops in the oil. Pour off any fat,
then add the soup, 125ml/4fl oz
water, Worcestershire sauce, salt,
caraway, potatoes and carrots.
• Cover and simmer for 45 minutes
or until tender. Serve hot.
FD2F304A-

Sausage & sweet pepper casserole

serves 4–6
ingredients
2 tablespoons olive oil
450g/1lb spicy sausages,
cut into 5cm/2in slices
700g/11⁄2lb green peppers,
seeded and sliced
225g/8oz tomatoes, skinned
and quartered
1 teaspoon chopped fresh
flat-leaf parsley
salt and freshly ground
black pepper
• Heat the oil in a pan, and gently
fry the sausages until lightly
browned. Add the peppers, and
fry for a further 3 minutes, stirring
continuously.
• Add the tomatoes and parsley to
the pan. Season with salt and
pepper. Cover the pan and cook
gently for about 10 minutes until
the sausages are cooked through.
Serve hot.

Irish hotpot

serves 6
ingredients
6 potatoes, thinly sliced
2 onions, thinly sliced
3 carrots, thinly sliced
75g/3oz cooked long-grain rice
400g/14oz canned peas
600g/1lb 5oz pork and herb
sausages
425g/15oz canned condensed
tomato soup, diluted
salt and freshly ground
black pepper
• Preheat the oven to 190°C/
375°F/Gas mark 5.
• Layer the potatoes, onions and
carrots in a large casserole dish,
seasoning as you go with salt and
pepper. Sprinkle with the rice and
peas, and top with the sausages.
Pour the diluted soup over all.
• Bake in the oven, covered, for
1 hour. Remove the lid from the
casserole, turn the sausages and
bake, uncovered, for a further
1 hour. Serve hot.

Lamb & okra stew

serves 8
ingredients
2 large onions, chopped
2 garlic cloves
50g/2oz butter
900g/2lb lamb, cubed
900g/2lb okra, chopped
225g/8oz tomatoes, sliced
1 tablespoon tomato purée
juice of 1 lemon
salt and freshly ground
black pepper
• Fry the onions and garlic in the butter until both are golden and the
garlic is aromatic. Add the lamb and brown all over. Add the okra and
fry gently for about 10 minutes.
• Add the tomatoes, continue to cook for a few more minutes, and cover
with water in which you have diluted the tomato purée. Season with salt
and pepper, and stir well. Bring to a boil and simmer over a low heat
for 11⁄2 hours or more until the meat and vegetables are very tender and
the sauce is reduced, adding a little more water if necessary.
• Remove from the heat and add the lemon juice. Serve hot.

Irish lamb stew

serves 6
ingredients
2kg/41⁄2lb lamb shoulder
3 onions, thickly sliced
700g/11⁄2lb carrots, thickly sliced
900g/2lb potatoes, peeled
and halved
2 teaspoons Worcestershire
sauce
1 bay leaf
salt and freshly ground
black pepper
• Trim a fair amount of fat off the
meat and reserve. Cut the meat
into large cubes. In a heavy pan,
render down the fat over a low
heat. Brown the meat in the fat,
then set aside and brown the
onions and carrots. Drain off any
excess fat.
• Return the meat to the pan with the
potatoes, Worcestershire sauce
and bay leaf. Season with salt and
pepper. Pour in enough water to
cover. Simmer for 2–3 hours until
the meat is tender and the potatoes
are soft and melting. Skim off the
fat from the surface, and serve hot.

Ulster Irish stew

serves 4
ingredients
900g/2lb neck of lamb, cubed
900g/2lb potatoes, sliced
450g/1lb onions, thickly sliced
1 sprig of fresh thyme
salt and freshly ground
black pepper
• Layer the meat, potatoes and onion
in a casserole dish, seasoning
each layer well with salt and
pepper. Finish with a layer of
potatoes. Fill to about two-thirds full
with water, add the thyme and
cover with a lid.
• Bring to the boil and simmer for
1–2 hours until the lamb is really
tender. Serve hot.

Lamb & vegetable stew

serves 4
ingredients
2 tablespoons olive oil
400g/14oz lean lamb
fillet, cubed
1 red onion, sliced
1 garlic clove, crushed
1 potato, cubed
400g/14oz canned chopped
plum tomatoes
1 red pepper, seeded
and chopped
200g/7oz canned chickpeas
1 aubergine, cut into chunks
200ml/7fl oz lamb stock
1 tablespoon red wine vinegar
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh
rosemary
1 teaspoon chopped fresh
oregano
8 pitted black olives, halved
salt and ground black pepper
• Preheat the oven to 170°C/
325°F/Gas mark 3.
• Heat 1 tablespoon of the oil in a
flameproof casserole dish and,
over a high heat, brown the lamb.
Reduce the heat and add the
remaining oil, the onion and the
garlic. Cook until soft.
• Add the potato, tomatoes, pepper,
drained chickpeas, aubergine,
stock, vinegar and herbs to the
casserole dish. Season with salt
and pepper, stir and bring to the
boil. Cover and cook in the oven
for 1–11⁄2 hours until tender.
• About 15 minutes before the end
of cooking time, add the olives.
Serve hot.

Lamb hotpot

serves 4
ingredients
675g/11⁄2lb lean lamb neck cutlets
2 lamb’s kidneys
675g/11⁄2lb potatoes, thinly sliced
1 large onion, thinly sliced
2 tablespoons chopped fresh thyme
150ml/5fl oz lamb stock
25g/1oz butter, melted
salt and freshly ground black
pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Remove any excess fat from the lamb. Skin and core the kidneys, and
cut them into slices.
• Arrange a layer of potatoes in the bottom of a 1.8-litre/3pt ovenproof
dish.Arrange the lamb neck cutlets on top of the potatoes, and cover
with the kidneys, onion and thyme. Pour the stock over the meat, and
season with salt and pepper. Layer the remaining potato slices on top,
overlapping to completely cover the meat and onion.
• Brush the potato slices with the butter, cover the dish and cook in the
oven for 11⁄2 hours. Remove the lid and cook for a further 30 minutes
until golden brown on top. Serve hot.

Lamb & leek stew

serves 4
ingredients
8 small lamb cutlets, trimmed of
all fat, cut into cubes
450g/1lb leeks, thickly sliced
3 carrots, thickly sliced
2 turnips, cut into chunks
900ml/11⁄2pt lamb stock
450g/1lb potatoes, cut into
large chunks
2 tablespoons chopped fresh
flat-leaf parsley
salt and freshly ground
black pepper
• Put all the ingredients except the
potatoes and parsley in a large
saucepan. Season with salt and
pepper. Bring to the boil and skim
the surface. Reduce the heat, partcover
the pan and simmer gently
for 1 hour.
• Add the potatoes and a little
more seasoning, and simmer for
a further 30 minutes or until the
potatoes and meat are tender.
Serve hot.

Beef paprikash

serves 8
ingredients
1.4kg/3lb stewing beef, cubed
150g/5oz onions, sliced
1 garlic clove, minced
225ml/8fl oz tomato ketchup
3 tablespoons Worcestershire
sauce
3⁄4 teaspoon mustard powder
1 tablespoon paprika
11⁄2 tablespoons soft brown sugar
2 tablespoons cornflour, mixed
with 75ml/3fl oz water
• Mix all the ingredients except the
cornflour paste in a flameproof
casserole dish. Cover and cook
over a low heat for 4 hours.
• Increase the heat to high, and stir
in the cornflour paste. Cook for
15–20 minutes until thickened.
• Serve hot with potatoes (these can
be cooked separately, or added to
the casserole 25–30 minutes
before the end of the cooking time
if you like) or on a bed of noodles.

Lamb hotpot with dumplings

serves 4–6
ingredients
700g/11⁄2lb neck of lamb, chopped
2 teaspoons redcurrant jelly
2 onions, chopped
3 carrots, chopped
1 turnip, chopped
175g/6oz mushrooms, sliced
1 parsnip, chopped and blanched
1 tablespoon tomato purée
600ml/1pt vegetable stock
salt and freshly ground
black pepper
For the dumplings
100g/4oz self-raising flour, sifted
50g/2oz suet, shredded
1 teaspoon chopped fresh parsley
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Put the pieces of meat in the bottom of a large casserole dish. Spread
them with the redcurrant jelly, and put in the oven for 15 minutes.
Remove and add the vegetables and a little salt and pepper. Stir the
tomato purée into the stock. Pour over the meat and vegetables. Return
the casserole to the oven, reduce the temperature to 180°C/350°F/Gas
mark 4 and cook for about 11⁄2 hours until the meat is tender.
• To make the dumplings, mix together the flour, suet and seasoning with
enough water to form a stiff dough. This makes about 6 small dumplings.
Add the dumplings to the hotpot for the last 30 minutes of cooking.

Green chilli & meat stew

serves 5
ingredients
21⁄2lb stewing beef, cubed
1.2 litres/2pt water
100g/4oz fresh green chillies,
roasted, peeled, seeded
and chopped
2 teaspoons garlic powder
1 teaspoon cornflour
salt and freshly ground
black pepper
• Cover the meat with water in a
large heavy pan, bring to the boil
and simmer gently for 4 hours.
• Add the chillies and garlic powder
Season with salt and pepper.
• Dissolve the cornflour in
2 teaspoons water to form a paste,
and stir in rapidly. When the
mixture has thickened, simmer for
about 45 minutes. Serve hot.

One-pot spaghetti

serves 2
ingredients
100g/4oz minced beef
1 tablespoon chopped onion
225g/8oz tomato sauce
75g/3oz spaghetti
100g/4oz Parmesan cheese,
freshly grated
• Crumble the beef into a
microwave-proof casserole dish
and add the onion.
• Microwave on High for 21⁄2 minutes
or until no longer pink, stirring
once. Drain and stir to break the
meat into smaller pieces. Add the
tomato sauce, 400ml/14fl oz
water and spaghetti.
• Cover with the casserole lid.
Microwave for 10–11 minutes until
the spaghetti is al dente, stirring
twice. Serve hot with the Parmesan
sprinkled over the top.

Mexican nacho casserole

serves 4
ingredients
450g/1lb minced beef
1 tablespoon dried mixed herbs
100g/4oz canned refried beans
50g/2oz onions, chopped
200g/7oz nacho chips
1 green pepper, seeded
and diced
100g/4oz Cheddar
cheese, grated
• Preheat the oven to 200°C/
400°F/Gas mark 6.
• Cook the minced beef and herbs in
a frying pan, mixing well and
stirring to break up any lumps.
• Spread the refried beans in the
bottom of a medium casserole dish,
then sprinkle with the onions. Layer
the meat over the beans. Bake in
the oven for 15 minutes.
• Tuck the nacho chips around the
edges of the casserole, then top
with the pepper and cheese, and
bake for a further 5 minutes.
Serve immediately.

One-pot beef dinner

serves 6
ingredients
3 tablespoons vegetable oil
1 small onion, chopped
1 large egg, lightly beaten
450g/1lb minced beef
50g/2oz plain breadcrumbs
11⁄2 teaspoons onion powder
11⁄2 teaspoons garlic salt
4 medium potatoes, sliced
450g/1lb frozen carrots
• Heat the oil in a frying pan over a
medium-high heat. Reduce the heat
to medium once the oil is hot. Add
the onion to the pan, and sweat
until soft.
• In a large bowl, mix the egg, beef,
50ml/2fl oz water, breadcrumbs,
onion powder and garlic salt. Press
the meat into the bottom of the
bowl to form a rounded loaf. Invert
the bowl to remove, and put the
loaf on top of the onion. Put the
sliced potatoes around the loaf and
the carrots on top of the potatoes.
• Sprinkle with additional seasonings
if desired. Cover and cook for
about 1 hour. After 30 minutes,
turn the meatloaf over and stir the
vegetables. Serve hot.

Beef & stout casserole

serves 4
ingredients
700g/11⁄2lb beef
175g/6oz lean bacon, cubed
1 tablespoon vegetable oil
15g/1⁄2oz butter
2 tablespoons plain flour
1 bottle of stout
450g/1lb shallots
3 garlic cloves, crushed
1 tablespoon sugar
1 tablespoon wine or
cider vinegar
salt and freshly ground
black pepper
• Preheat the oven to 150°C/
300°F/Gas mark 2.
• Sauté the beef and bacon in the
oil. Drain off the excess liquid.
Remove the meat and set aside.
• Add the butter to the pan and melt.
Stir in the flour to make a roux;
cook, stirring, for a minute or two.
Gradually stir in the stout.
• Put the meat and the shallots in a
deep casserole dish, and season
with salt and pepper. Add the
garlic. Sprinkle the sugar on top,
and pour in the sauce. Cover and
put in the oven. Cook very gently
for up to 3 hours.
• Remove from the oven and mix
in the vinegar. Serve hot with
boiled potatoes.

Beef hotpot

serves 4
ingredients
900g/2lb rump steak, cubed
350g/12oz carrots,
thickly sliced
2 onions, thickly sliced
700g/11⁄2lb potatoes,
thickly sliced
500ml/18fl oz beef stock
salt and freshly ground
black pepper
• Preheat the oven to 170°C/
325°F/Gas mark 3.
• Arrange a layer of beef in a
casserole dish. Sprinkle over a little
salt and pepper, then top with a
layer of carrots, onions and
potatoes. Pour in the stock.
• Cover and bake for 2–21⁄2 hours
until the meat is tender. Increase
the oven temperature to 200°C/
400°F/Gas mark 6, and cook for
another 30 minutes or until
potatoes are brown. Serve hot.