Using boned neck fillet this is a less 'rustic' version of a classic Irish stew and exploits Richard Corrigan's excellent idea to use both floury potatoes (which collapse during cooking into the sauce) and waxy potatoes - introduced towards the end of cooking time - which hold their shape.

If you have plenty of time available, ask for some lamb bones from our butchers and make some lamb stock prior to starting your stew - make sure to skim away any fat.

Ingredients - serves 4

900g neck fillets
1 tbsp seasoned plain flour
450g floury potatoes, such as King Edward, peeled & cut into chunks
450g waxy potatoes, such as Pentland Javelin or Maris Peer, peeled & cut into chunks
450g carrots, peeled & cut into 4cm chunks
1 onion, peeled and thickly sliced
1 sprig of thyme
1 tbsp finely chopped parsley
salt, pepper

Method

Cut the lamb into 4cm chunks toss in the seasoned flour and scatter half into a heavy casserole, followed by half the floury potatoes, carrots and thickly sliced onion and thyme. Repeat the exercise with the rest of the seasoned lamb, potatoes, carrots and onion. Pour over about a litre of boiling water or lamb stock and bring to the boil on the stove - skimming away any scum that rises to the surface. Now lower to a bare simmer, pop on the lid and cook for 1 ½ hours by which time the floury potatoes will have collapsed and will thicken the sauce. Check seasoning and adjust if necessary.

Now add the waxy potatoes to the stew, making sure they are sitting in the sauce. Cook on for a further 20 minutes or until they are cooked but holding their shape. Serve in warmed bowls and scatter with chopped parsley.