Ingredients

• 4 rashers smoked streaky bacon

• 2 celery sticks, chopped

• 2 large onion, sliced

• 8 middle neck lamb chop (about 1kg total weight)

• 1kg/2 1/4 lb potatoes, sliced

• 300ml/1/2 pint brown veal stock

• 7.5ml/1 tsp anchovy sauce

• salt and ground black pepper

• fresh parsley, to garnish

Serves 4

Method:

1. Preheat the oven to 160C. Chop and then fry the bacon for 3-5 minutes until the fat runs, then add the celery and one-third of the onions and continue to cook, stirring occasionally, until browned.

2. Layer the lamb chops, potatoes, vegetables and bacon and remaining onions in a heavy flameproof casserole, seasoning each layer with salt and pepper as you go. Finish with a layer of potatoes.

3. Pour the veal stock. Worcestershire sauce and anchovy sauce into the bacon and vegetable cooking juices in the pan, stir, and bring to the boil.

4. Pour the mixture into the casserole, adding water if necessary so that the liquid comes halfway up the sides of the casserole.

5. Cover the casserole with a tight-fitting lid, then cook in the oven for 3 hours, until the meat and vegetables are tender. Return to the oven for longer if necessary. Serve hot, sprinkled with chopped fresh parsley.