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Ingredients:

50g/2oz butter or margarine

2 quartered onions

675g/1.5lb lean stewing lamb cut into serving sized pieces

40g/1.5oz seasoned flour

600ml/1 pint stock

salt & freshly ground black pepper

3 tablespoons tomato puree

1 clove garlic, crushed

1 bouquet garni

8 small button onions

100g/4oz shelled peas

Method:

1. Melt half the butter or margarine in a flameproof casserole and add the onion quarters.Fry gently until golden, about 8 minutes.
2. Add the meat and fry gently until brown on all sides, about 10 minutes.
3. Shower in the flour and cook for 1 minute.
4. Gradually blend in the stock and season to taste.
5. Add the tomato puree, garlic and bouquet garni.
6. Cover and cook in a moderate oven (180 c, 350 F, Gas Mark 4) for 1.25 hours, or until the meat is tender.
7. Meanwhile, cook the button onions in the remaining butter or margarine until golden, about 8 minutes.
8. Add to the casserole with the peas and cook for a further 20 minutes.

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Serves 4

Ingredients:

25g/1oz butter

1 medium chopped onion

2 cored and chopped lamb kidneys

100g/4oz thinly sliced mushrooms

1 tablespoon chopped parsley

.5 teaspoon dried tarragon

salt & freshly ground black pepper

3 tablespoons wine or stock

2 tablespoons oil

4 (175g/6oz) lamb chump chops

1 (368g/13oz) packet defrosted frozen puff pastry

beaten egg to glaze

Method:

1. Melt the butter in a saucepan and cook the onion for 5 minutes. Add the kidney and cook for 2-3 minutes. Stir in the mushrooms, parsley, tarragon, seasoning and wine or stock. Cook for 2-3 minutes and leave to cool.
2. Meanwhile heat the oil in a frying pan and cook the chops for 3 minutes on each side. Allow to cool slightly.
3. Divide the pastry into four portions and roll out each to make a square large enough to enclose the chops. Spoon a little of the kidney mixture on each square, top with a chop and the remaining kidney mixture. Dampen the edges with water and fold over to enclose the chops. Seal well and trim. Reserve any trimmings to decorate. Glaze with beaten egg.
4. Place on a dampened baking tray and bake in a hot oven (220C, 425F, Gas Mark 7) for 25 minutes. Garnish with parsley and serve with seasonal vegetables.