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Hatred and loathing tempered by a truly special custard pie
Clare Latimer finds a little comfort in her own cookbook after close encounters with the parking wardens
THIS week I am seething with rage over the parking controls in Camden.
Two tickets in a weekend, one for not scratching out the word Saturday on the permit and the second for parking where a yellow parking restriction sign went up overnight and a fine given at 8.31am, with a tow-truck hovering while neighbours leapt into their cars in disgust at this dishonesty.
And the car was saved by neighbours from being towed away recently as the council had put the wrong number plate on my parking barcode-type permit (which you obviously can’t check) and then I was accused of stealing my own car – not once but twice!
It’s a shame because this behaviour just breeds hatred and loathing for traffic wardens. For this reason I have gone for a Comfort recipe from my own cookbook this week, and a custard pie. I am sure you can guess what I would like to do with the pie! Yes, but I don’t want to be arrested.
Navaran of lamb
A lovely warming casserole with the sweetness from new season lamb.
Ingredients
Serves 6-8
50g butter
900g British shoulder or leg lamb, cubed
Salt and freshly ground black pepper
1 tbsp sugar
1 tbsp flour
300ml beef stock
2 cloves garlic, peeled and crushed
1 tbsp tomato puree
1 bouquet garni
2 bay leaves
450g baby new potatoes, scrubbed
225g baby carrots, trimmed
225g shallots, peeled and left whole
For the herb dumplings:
50g self-raising flour
50g fine breadcrumbs
2 tbsp suet, shredded
Handful parsley, finely chopped
1 teasp rosemary chopped
1 egg.
Method
Preheat the oven to 180C 350F or gas 4. Melt the butter in a large ovenproof casserole dish and add the meat, salt and pepper. Stir well to brown meat on all sides, then remove and set aside.
Add the sugar to the casserole and brown gently to make a caramel. Return the meat to the casserole, add the stout and stir well.
Add the stock, garlic, tomato puree, bouquet garni and bay leaves and stir well again. Cover and cook for one hour.
For the dumplings, mix the flour, breadcrumbs, suet, chopped herbs, seasoning and egg together and, using your hands, roll into walnut-sized balls.
After one hour cooking, remove casserole from the oven, add the potatoes, carrots, shallots and dumplings and return to the oven and cook for a further 40 minutes. Check the vegetables are cooked and then serve.
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