hearty lamb stew WITH BROCCOLI & SQUASH

Heat a heavy based frying pan with the olive oil on a hot heat. Cook the diced lamb pieces in 2-3 batches, browning the outside of the meat quickly. Transfer the meat to a slow cooker or casserole dish.

Keep the frying pan hot and add the sliced onions and cook for 5 minutes until tender. Add to the pot with the lamb. Add the garlic, bay leaves, Worcestershire sauce, brown sugar and season with salt and pepper.

Prepare the carrots, squash and potatoes and add to the pot. Cover meat and vegetables with water or stock. Turn the slow cooker to HIGH and leave to cook for 5-6 hours, or alternatively place covered casserole dish in a 160°C oven and cook for 2-3 hours, until the meat is tender.

Half an hour before serving, cut the broccoli into florets and place in the dish, combining with the meat and vegetables. Allow to cook through.

Serve hot accompanied with crusty toasted bread.

BROCCOLI

Delicious and nutrient dense. We grow and handpick ours at optimum maturity to lock in all the good stuff.

• wb_sunny Available All Year Round
• grass Gisborne, Pukekohe & Chertsey
• check Source of Dietary fibre
• check Good Source of Vitamin C
• check Source of Vitamin B6, Folate, Potassium

SQUASH

Our squash’s unique chestnut flavour and vibrant colour enhances any meal. Use it in delicious soups, pastas, and pies, or bake it into moist cakes and breads.

• wb_sunny Dec – Jun
• grass Gisborne & Chertsey
• check Source of Dietary fibre
• check Source of Folate. Potassium. Vitamin A & Vitamin E

• 1 LeaderBrand Squash, peeled and chopped
• 1 LeaderBrand Broccoli, cut into florets
• ¼ cup olive oil
• 800g diced lamb or mutton
• 3 onions, peeled and sliced
• 4 cloves garlic, peeled and chopped
• 6 bay leaves
• ¼ cup Worcestershire sauce
• 1 tbsp brown sugar
• Salt and freshly ground black pepper
• 4 carrots, peeled and sliced
• 6 starchy potatoes, such as Agria, peeled and chopped
• 4 cups (1 litre) water or stock
• Serve with toasted ciabatta