• 1 kg/2 lb neck of lamb, cut into rings about 1.5 cm/3/4 inch thick

• 2 large onions, sliced

• 1 kg/2 lb floury potatoes, sliced

• 2 large carrots, sliced

• 2-3 tablespoons finely chopped parsley

• 400 ml/13 fl oz Chicken Stock or water

• butter, for greasing

• salt and pepper

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Method:

1. Layer the meat and vegetables in a deep saucepan or flameproof casserole dish, finishing with a layer of potatoes.

2. Sprinkle with half the parsley and season between each layer with salt and pepper.

3. Pour over the stock or water and cover tightly with a piece of buttered grease proof paper. Cover this with foil and a tightly fitting lid.

4. Bring to the boil, then reduce the heat and simmer very gently for 1 1/2-2 hours either on the hob or in a preheated oven, 160°C (325°F), Gas Mark 3, until the meat is tender, the liquid well absorbed and the stew rich and pulpy.

5. If the potatoes are waxy in texture, they will not break down into the liquid.

6. To thicken the juices, remove a few of these slices, mash them and return to the pan.

7. Add the remaining parsley, taste and adjust the seasoning, if necessary, and serve immediately.