Irish Stew

For each serving:

80g trimmed diced lamb shoulder

45ml water

20g thick cut onion slices

10g sliced celery

20g carrot in large chunks

30g new potatoes

Pinch salt

Pinch pepper

Chopped thyme

Chopped rosemary

Add all the ingredients except for the lamb to a thick bottomed pan and bring to the boil.

Carefully add the lamb, bring quickly back to a rolling boil and remove any impurities from the surface of the mix.

Reduce the heat and simmer slowly for approximately one hour until the meat is tender but vegetables are still intact with the potato starting to thicken the sauce.

Remove from heat and check seasoning to taste.