Slow cooker lamb stew with potatoes

Method

1. Put the lamb in a slow cooker with the remaining ingredients, 100ml water and salt and black pepper, then cook on low for 6 hours or on high for 4 hours. If you don’t have a slow cooker, you can get the same results using a lidded casserole. Wet a disc of compostable baking paper the same size as the casserole. Scrunch it up, then place it onto the stew. Put the lid on and cook at 130ºC fan/gas 2 for 4 hours.
2. Serve with the herbs, bread or veg. Or, to batch cook ahead, cool the stew, then portion in labelled airtight containers and freeze for up to 6 months. Defrost overnight in the fridge, then reheat in a medium oven or in a pan until piping hot throughout.