Hearty Lamb and Barley Hotpot

Cooking time:   50 mins
Serves:              4

What you need

4 John Penny lamb chops
200g soup and broth mix
1 onion, chopped
1 carrot, peeled and diced
2 celery stalks, chopped
large pinch of dried thyme
1 litre chicken stock
1 large white potato, peeled and thinly sliced
1 tsp olive oil
400 g (14oz) kale, washed

How to cook

Heat the oven to Gas 7, 210°C, 190°C fan, 410°F.

Soak the soup and broth mix overnight according to packet instructions.

Put the soup mixture, onion, carrot, celery, thyme and chicken stock in a large casserole. Bring to the boil and simmer for 10 minutes.

Add the lamb chops and put the potato slices on top. Drizzle with oil and bake for 30 minutes.

Meanwhile, blanch the kale in hot water for a few minutes and serve with the hotpot.