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Lamb and caper pie
Fruit and vegetables
1
onion
, finely chopped
1 large
carrot
, peeled and finely chopped
2
celery
sticks, finely chopped
1 large sprig fresh
thyme
2 sprigs fresh
rosemary
1 large strip of pared
lemon
zest
Tins, packets and jars
1 tbsp
plain flour
300ml/½ pint
chicken stock
4 tbsp
capers
, drained, half roughly chopped and half left whole
300g/10½oz
plain flour
, plus extra for dusting
Cooking ingredients
1 tbsp
mustard powder
3–4 tbsp
olive oil
2
bay leaves
salt and freshly ground
black pepper
Dairy, eggs and chilled
75g/2⅔oz
butter
, chilled and diced
75g/2⅔oz
lard
, chilled and diced (or another 75g/2⅔oz butter)
1 free-range
egg
, beaten
Meat, fish and poultry
1kg/2lb 4oz
lamb shoulder
, trimmed of fat and diced
Other
100ml/3½fl oz dry
white wine
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