Lamb, red wine and rosemary casserole

Shopping list

• Fruit and vegetables

  • 1 tbsp tomato puree
  • leaves from 1 sprig of fresh rosemary, finely chopped
  • 1 garlic clove, crushed
  • 1 carrot, cut into 1cm/½in dice
  • 1 onion, cut into 1cm/½in dice
  • 2 celery sticks, cut into 1cm/½in dice
  • plus extra for greasing
  • 2 tbsp roughly chopped fresh rosemary
  • 1 tbsp roughly chopped fresh thyme
  • 750g/1lb 10oz red cabbage, cored and thinly sliced
  • 1 orange, finely grated zest and juice

• Tins, packets and jars

  • 2 tbsp plain white flour, seasoned
  • 2 tbsp redcurrant jelly

• Cooking ingredients

  • 1 tbsp olive oil
  • 300ml/½ pint chicken and beef stock
  • salt
  • freshly ground black pepper
  • 75ml/2½fl oz fruity olive oil
  • salt
  • freshly ground black pepper
  • 3 tbsp red wine vinegar or sherry vinegar
  • salt
  • freshly ground black pepper
  • 85g/3oz raisins

• Drinks

  • 300ml/½ pint red wine
  • 250ml/9fl oz ruby port

• Dairy, eggs and chilled

  • 25g/1oz butter
  • 50g/2oz butter

• Meat, fish and poultry

  • 650g/1lb 7oz boned shoulder of lamb, cut into 2cm/¾ inch cubes

• Other

  • 4 large Maris Piper potatoes

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