Lamb hotpot with lemon broccoli

Serves 4

Ready in about 2 hours

Low-calorie cooking spray
700g lamb leg steaks, all visible fat removed, cut into large chunks
2 onions, thickly sliced
2 garlic cloves, roughly chopped
3 carrots, peeled and thickly sliced
4 celery stalks, thickly sliced
600ml chicken stock
1 level tbsp gravy granules
1 tsp dried mixed herbs
1 bay leaf
750g floury potatoes, such as Desireeor King Edward, peeled and thinly sliced
Salt and freshly ground black pepper
400g broccoli, broken into florets, to serve
Finely grated zest and juice of 1 unwaxed lemon

1. Preheat your oven to 160?C/fan 140?C/gas 3. Spray a large, ovenproof casserole with low-calorie cooking spray and place over a high heat. Lightly brown the lamb in batches, turning occasionally, and transfer each batch to a plate.

2. Reduce the heat to medium and spray the casserole with low-calorie cooking spray. Add the onions, garlic, carrots and celery and stir-fry for 2-3 minutes. Add the stock, gravy granules, herbs and bay leaf and bring to the boil. Stir in the lamb, then remove from the heat. Arrange the sliced potatoes on top and season well.

3. Cover and bake for 1? hours, or until the lamb and potatoes are cooked through. Uncover and cook for a further 10-15 minutes, or until the top is golden brown.

4. Meanwhile, steam the broccoli for 3-4 minutes, or until just tender. Drain, return to the pan and add the lemon zest and juice. Divide the hotpot between 4 plates (remove the bay leaf) and serve with the broccoli.