1. Preheat oven to 160º or 140º fan.
2. Cube the lamb and place in a bowl with the cornflour and dried mixed herbs, using your hands to rub into the lamb to ensure all is coated. Cover and set aside.
3. Place a hob safe casserole dish on medium heat and add the olive oil.
4. Finely chop the garlic and red onion, roughly chop the shallots and add to the casserole dish to gently fry. We used the Hand Blender chopping bowl to speed this up.
5. Cut the potatoes and carrots into even size pieces, add the carrots to the frying onions and set aside the potatoes in a bowl and cover with water.
6. When the onions and garlic are softened push over to the edge of the dish, add the lamb and fry on all sides until brown then mix into the onions.
7. In a jug add the stock cubes, tomato puree, boiling water and stir until dissolved. Pour into the dish and add the bayleaf, a pinch of salt and pepper and stir.
8. Top with the sprigs of rosemary and thyme. Cover and place in the oven for 45 minutes.
9. Remove from the dish from the oven and add the potatoes, cover and place back in the oven to cook for a further 30 minutes.
10. When cooked, remove from the oven and allow the stew to sit for up to an hour before serving.

Top tips

• Serve with Champ, Colcannon or simply a buttery mash.
• Make up some homemade savoury scones to have with the stew. 20 minutes before the end of cooking, remove the lid, place the scones on top and cook until golden brown.
• Try making herb dumplings by mixing 100g self raising flour, 50g butter, 1 tsp baking powder, 1 tsp mixed herbs and water into a dough. Roll into 4-6 small balls and add to the dish 20 minutes before the end of cooking.