Navarin d'agneau (lamb and spring vegetable stew)

1. Season the diced lamb with salt and pepper and brown it all over in the butter, in batches, over high heat.

2. Sprinkle with a spoon of sugar and let it caramelise – this gives the stew its deep colour and flavour.

3. Add the tomato purée and crushed garlic, pour in the meat stock, and braise covered with the bay leaf and thyme for 45 minutes.

4. Add the carrots, parsley root and pearl onions cut into large pieces.

5. After a further 20 minutes add the potatoes and braise until done.

6. Finally fold in the green peas and just bring to the boil so they stay green and crisp.

Tip: Navarin is the stew of spring – young, tender vegetables are its essence. Always brown the meat well before adding liquid, as that gives the sauce its body.