Читать книгу The Kitchen Diaries - Nigel Slater - Страница 71

dried haricot beans – 200g

olive oil – 3 tablespoons

lamb neck fillet – 500g, trimmed and cut into 5cm cubes

large leeks – 4, trimmed, halved lengthways and rinsed

garlic – 2 cloves, finely chopped

chopped thyme leaves – 1 tablespoon

bay leaves – 2

plain flour – 1 tablespoon

double cream – 150ml

a handful of parsley, chopped

a handful of mint leaves

Soak the beans overnight in cold water. I use mineral water for this. The next day, drain them, put them into a deep saucepan and cover with fresh water. Bring to the boil, skim off the froth and simmer for about forty minutes, or until tender. Turn off the heat and leave them in the cooking water.

Warm the oil in a flameproof casserole and add the meat. It should sizzle when it hits the oil. Let the meat brown slightly all over. You may have to do this in two batches, depending on the size of your casserole. Remove the meat from the casserole and set aside.

Set the oven at 150°C/Gas 2. Cut the leeks into 5cm pieces, then put them in the casserole, with a little more oil if need be. Leave them to cook till soft and silky. You will have to give them an occasional stir to ensure they do not colour. Stir in the garlic, thyme and bay leaves. Sprinkle the flour over the top and continue cooking for three or four minutes, stirring occasionally.

Pour in 570ml water and return the meat and any juices to the pan. Drain the beans and add them too. Then bring everything to the boil. As soon as the liquid boils, cover the casserole with a lid and put it in the oven for an hour, until the lamb is completely tender. Remove from the oven, stir in the cream, parsley and mint and warm through gently on the hob before serving.

Enough for 4