Ingredients
Leg of Welsh lamb
2 carrots
2 onions
4 sticks of celery
1lb plums
1tbs tomato puree
1tbs plain flour
½ bottle of port
1pt of stock
3 lumps of stem ginger in syrup, finely shredded
1dsp of syrup from the jar of stem ginger
1tsp thyme
Oil
Salt & pepper

Method
1. Bone and dice the lamb (use the bones and trimmings to make the stock). Seal the meat in a pan and remove to a casserole.

2. Chop the vegetables and sweat them in the pan with a tablespoon of oil. Stir in the tomato puree and flour and slowly add port and stock, stirring to thicken.

3. Pour this mixture over the meat, season with thyme, salt and pepper - add more stock as necessary.

4. Cook in a moderate oven for one hour 45 minutes. Add the chopped plums and cook for a further 15 minutes.

Dylan Rowlands