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Lamb and pepper stew with cornbread

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 4

Dietary
Vegetarian

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the pepper stew

  • 1 whole lamb neck, on the bone, cut into pieces through the bone
  • 2 tbsp olive oil
  • 1 onion, sliced
  • 3 garlic cloves, sliced
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 1 yellow pepper, sliced
  • 1 tbsp tomato purée
  • 4 tomatoes, peeled and deseeded
  • 200ml/7fl oz white wine
  • pinch saffron
  • 1 scotch bonnet chilli, chopped
  • 1 bay leaf
  • few sprigs tarragon
  • 400ml–500ml/14fl oz–18fl oz vegetable stock, to almost cover
  • 2 tbsp pitted large green olives, chopped
  • 1–2 tbsp balsamic vinegar
  • 1 tbsp oregano, chopped
  • 1 lemon, juice only

For the cornbread

  • 70g/2½oz polenta
  • 70g/2½oz plain flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 tbsp honey
  • 130ml/4fl oz oat milk
  • 1 tbsp light olive oil

For the cornbread topping

  • 1 small tin of sweetcorn, drained
  • 2 jalapeño peppers, chopped
  • 1 green chilli, deseeded and chopped
  • 3 spring onions, chopped
  • 1 tbsp tarragon, chopped
  • 1 handful of dandelion leaves

Method

  1. Pre-heat the oven to 200C/180C Fan/Gas 6 and place an ovenproof frying pan or skillet inside until hot.

  2. To make the cornbread, place the polenta, plain flour, baking powder and salt into a bowl and mix then add honey, oat milk, 2 tablespoons of water and olive oil whisk well. Tip the mixture into the preheated skillet and bake for 30 minutes. Sprinkle the cornbread topping ingredients over the cornbread. Bake for another 30 minutes.

  3. To make the stew, heat a little oil in a large pan. Fry the lamb neck pieces until browned all over. Add the onions, garlic and peppers and fry until softened. Then add the tomato purée, tomatoes and wine. Cook until the liquid has reduced. Add the saffron, Scotch bonnet, bay leaf and tarragon. Pour in enough stock to just cover the ingredients. Simmer gently for 1 hour.

  4. Stir the olives, balsamic vinegar, oregano and lemon juice into the pepper stew, season with salt and pepper and serve immediately in bowls with cornbread on the side.

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