Scotch Lamb Stovies with Celeriac Mash

For the lamb jus:

• Add the lamb stock to a pan and reduce by one third. Next add the tomato puree and cook until the liquid starts to thicken. Take off the heat and add the butter to finish.

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For the celeriac mash:

• Melt the butter in a pan then add the grated celeriac and cook until softened. Fold in the cream and mustard. Taste and season.

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For the chutney:

• Sweat off the onion in a pan then add the garlic and ginger.

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• Cook for a minute more then add the apple, grapes, balsamic vinegar and honey.

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• Simmer until the liquid has reduced to a chutney consistency then season.

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Building up:

• Shred the leftover cooked lamb meat and share between ramekin dishes.

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• Next pour the lamb jus into the ramekins until it is covering the meat.

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• Place the celeriac on top and place the ramekins in the oven for 10 minutes at 180°C.

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• Place each ramekin on a plate with the chutney on the side and a warmed oatcake.

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