Lamb, Leek & Carrot Cawl-Style Stew With Bread & Cheese

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a drizzle of vegetable oil over a high heat

Once hot, add your diced lamb with a pinch of salt and pepper and cook for 3-4 min or until nicely browned

Crush your garlic open by squashing it with the side of a knife and discard the skins

Top, tail and chop your carrot[s] roughly

Chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and chop into large chunks

Chop your potato[es] (skins on) into bite-sized pieces

Once the lamb has browned, add the garlic cloves, chopped carrot, leek and potatoes to the dish

Season with a small pinch of salt

Add the bay leaf[ves], dried thyme and 1 tbsp [1 1/2 tbsp] [2 tbsp] flour to the dish and give everything a good mix up

Add 500ml [650ml] [850ml] boiled water with the Marmite and beef stock mix, stir it all together and bring to the boil over a high heat

Once boiling, put the dish in the oven and cook, covered for 45 min or until the lamb is tender – this is your lamb, leek & carrot Welsh cawl-style stew

Use this time to clear up, set the table, have a cup of tea or simply chill!

When the stew is nearly ready, put your ciabatta[s] in the oven for 5 min or until they're hot and crusty

Carefully tear in half before serving

Roughly chop or crumble the cheddar cheese into small bite-sized pieces