Lamb, aubergine and olive stew

Georgina Hayden’s aromatic lamb stew with aubergines and olives is perfect to make ahead and freeze for busy nights. Serve with rice, couscous or flatbreads and add houmous and dips for a full-on feast.

Georgina Hayden is an award-winning food writer, cook and presenter. She developed a love of cooking while growing up above her parents’ Greek Cypriot taverna in London and is influenced by a love of family and her = Mediterranean heritage. Her latest cookbook is the Sunday Times Bestseller Nistisima. Follow her on Instagram @georginahayden

You might also love Georgina’s freeze-ahead fishcakes.