Lamb & Dauphinoise Stew

Cut the lamb neck into 4cm chunks. Add them to a bowl along with the salt and the flour. Give it a mix so each piece is coated.

Heat a large frying pan over a medium-high heat. Add a little olive oil, then one-third of the lamb. Brown it for a couple of minutes on each side, then remove from the pan and repeat with the remaining lamb chunks. Set all the browned lamb aside.

Peel and finely dice the onion, carrot and celery. Heat a casserole dish over a medium heat with a generous glug of olive oil, then tip in the diced veg. Cook for 15 mins until soft.

Add the thyme leaves to the dish, then grate in one clove of garlic and add the tomato purée. Cook for 2 mins. Heat the oven to 160°C.

Pour in the wine and let it reduce by two-thirds. Get your lamb into the pan, along with the olives and chicken stock. Bring it up to a simmer, then pop on a lid and transfer to the oven. Cook for 2½ hrs.

Peel the potatoes, then finely slice them on a mandolin.

Pour the double cream and milk into a large saucepan, then grate in the garlic and nutmeg. Season to taste with salt and lots of black pepper. Bring to a simmer and add the potatoes. Simmer for about 15-20 mins, or until the cream has thickened and the potatoes are cooked.

Reduce the oven temperature to 180°C. Once the lamb is cooked, adjust the seasoning. Transfer it to a baking dish, then spoon the potato and cream mixture on top. Sprinkle over the gruyère, then bake in the oven for 30 mins.

To serve, finely chop the parsley and sprinkle it on top.