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Lamb stew with salsa verde
Fruit and vegetables
2
carrots
, peeled and cut into 2cm/¾in chunks
2
celery
sticks, each cut into 6 pieces
4–5
garlic
cloves, peeled and bashed
8 tbsp chopped fresh flatleaf
parsley
4 tbsp chopped fresh
tarragon
1 banana
shallot
, finely chopped
Tins, packets and jars
500ml/18fl oz hot
chicken stock
cooked
polenta
, to serve
1 tbsp
capers
, chopped
1 tbsp
anchovies
, chopped
2 tsp
Dijon mustard
Cooking ingredients
2 tbsp
olive oil
2 heaped tsp
tomato purée
salt and freshly ground
black pepper
1 tbsp
red wine vinegar
2 tbsp
olive oil
Meat, fish and poultry
4
lamb neck
fillets, fat left on and cut in half
Other
1 onion, roughly chopped
2 sprigs fresh rosemary
300ml/10fl oz dry
white wine
4 tbsp fresh mint, finely chopped
1 garlic clove, peeled and finely chopped
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