Great British Food - Christmas 2025

Lamb&Potato Stew withWhipped Feta Twenty years ago, Timwas awarded both the FarmersWeekly lamb farmer of the year, and sheep farmer of the year at the Royal Show. Tim’s night lamber at the time, Chrissy, suggested that after lambing was over, perhaps they should go to India, buy a tuktuk and drive it back to England. Timdemurred. Serves: 4 Prepare: 20minutes Cook: 1 hour 30minutes 2 tbsps tablespoons olive oil 600g boneless shoulder of lamb, cut into cubes 1 large red onion, finely chopped 2 cloves of garlic, crushed 400g tin finely chopped tomatoes 500ml hot chicken or veg stock ¼ tsp dried oregano 2 bay leaves 500g (1lb 2oz) waxy potatoes, cut into chunks 10Kalamata olives, stoned and chopped Salt and freshly ground black pepper For thewhipped feta: 175g feta cheese 2 heaped tbsps Greek-style yogurt, plus extra if needed Apinch of dried oregano Apinch of cumin seeds 1 small clove of garlic, crushed To serve: A fewpinches of nigella seeds 2 tbsps chopped flat leaf parsley 1 tbsp roughly chopped dill Warmed flatbreads 1. Place a large, heavy-based saucepan over a medium-high heat. Add the olive oil and when hot, brown the lamb, working in batches if necessary. Add the onions to the pan and cook, stirring often, until they begin to soften and brown. Add the garlic and cook, stirring again, for 1 minute. Add the tomatoes and cook for a couple of minutes longer, then pour in the stock and stir in the oregano, bay leaves and some salt and pepper. Bring up to a simmer, cover with a lid and leave to bubble gently for an hour. 2. Meanwhile, make the whipped feta: using an immersion blender, whizz together all the ingredients. The mixture should be soft enough to spread, so add more yogurt if needed. 3. Once the lamb has had its hour, add the potatoes and cover with the lid again. Simmer for 20 minutes. Add the olives, remove the lid and turn up the heat to reduce the sauce for a final 8–10 minutes. Serve in wide bowls, with a dollop of the feta. Sprinkle with a pinch each of the nigella seeds, parsley and dill, with warmed flatbreads on the side. Pullquote “Twenty years ago, Tim was awarded both the Farmers Weekly lamb farmer of the year, and sheep farmer of the year at the Royal Show” 4. Sauté gently for 8–10 minutes until golden and soft. Add the cabbage, carrot, bay leaves and beans and pour over enough hot stock to cover the vegetables. Cover with a lid and simmer for 5 minutes, then add the meatballs and simmer for a further 10 minutes. 5. Stir in the passata and the cream and bring back to a simmer. Taste, then season with salt and pepper (ideally white pepper). If the sauce looks too thin, whisk the cornflour into a tablespoon of the sauce in a small bowl, then pour it back into the pan, stir well and simmer for a further 2 minutes. Fold the herbs into the sauce just before serving. RECI PES | GINGER P IG greatbr i t ishfoodawards.com 66