Unhurried mutton one pot

This hearty dish calls for long, slow cooking. Just right, then, for warming up cold winter days - and it smells delicious while it’s casseroling. Make enough for 2 days, as it’s just as good re-heated.

Ingredients

• 1kg (2.2lb) diced leg of mutton, tossed in seasoned flour - we bought ours from Priory Farm Shop
• 2 tbsp English rapeseed oil
• 2 large onions, diced, or frozen diced onion
• 3 sticks celery, washed and chopped into small pieces
• 6 medium or 4 large carrots, peeled if needed and cut into chunks
• 1 tbsp chopped fresh rosemary and a bay leaf
• 1 500ml bottle of dark ale - we used Hogs Back Rip Snorter (buy some extra to top-up your casserole with and, if you wish, to drink with your meal)
• 1 tbsp tomato purée
• 2 level tbsp pearl barley, rinsed
• Salt and freshly ground black pepper to season

Preparation

1. You will need a large, flameproof casserole dish
2. Pre-heat the oven to 150oc/fan140oC/Gas Mark 2.
3. Heat the oil in the casserole until very hot and then quickly brown the meat in it until golden - this is best done in small batches. Remove and put aside.
4. Toss the vegetables in the remaining oil (add a drop more if needed) to brown them and then put the meat back in, along with the other ingredients. If you’re using still-frozen onions, add these after you have browned your vegetables, and toss around to warm up before adding the meat.
5. Carefully pour in the ale and bring to simmering point, give it a stir, put the lid on the casserole and transfer to the oven. If your casserole has holes in the lid, it’s best to cover it with a sheet of ovenproof foil before putting the lid on, to stop the contents from drying up during the long cooking time.
6. Cook for four hours or until the meat is tender. Check periodically and top up with more ale or water as needed.
7. Remove from the oven, taste for seasoning and adjust if needed.
8. Serve with mashed potato or fresh, crusty bread - we recommend Chalk Hills, which is prepared and at their bakery located at Priory Farm. Enjoy!