Simple lamb and swede hotpot

Method

1. Preheat the oven to 180°C/fan160°C/gas 4. Heat the oil in a flameproof casserole over a medium heat. Add the onion and garlic and cook for 5 minutes, stirring occasionally, until beginning to turn golden. Season and remove from the heat.
2. Top the onion mixture with the lamb and thyme, and season again. Dissolve the cornflour in a little of the wine, then stir in the rest of the wine and the cranberry jelly or sauce. Pour over the lamb.
3. Arrange the slices of swede on top, then pour over the stock. Dot with the butter, then cover and transfer to the oven. Bake for 45 minutes. Uncover and bake for a further 15 minutes or until the swede has coloured on top. Serve garnished with extra thyme, if you like.