ginger-braised lamb

This incredibly simple dish is bursting with flavour. Even after a long spell in the oven, the root ginger retains quite a bit of bite, so it functions almost like a vegetable accompaniment to the rich, savoury lamb.

serves 4 people

2tbsp rapeseed oil
1kg scrag end of lamb, on the bone, cut into thick steaks (or use lamb shoulder or neck fillet cut into large cubes)
300ml apple juice
75ml soy sauce
2 tbsp cider vinegar
1 tbsp soft brown sugar
A pinch of dried chilli flakes
4 cloves of garlic, thinly sliced
100g root ginger, very thinly sliced

Heat the oven to 110C (130C non-fan). Heat the oil in a large flameproof casserole over a fairly high heat. Season the lamb pieces with salt and pepper, then colour them well all over in the casserole, giving them a few minutes on each side. You may need to do this in a few batches. Set the lamb aside.

Meanwhile, combine the apple juice, soy sauce, vinegar, sugar and chilli flakes in a jug. Turn down the heat under the lamb-browning pan, add the garlic and ginger and cook gently, stirring, for a minute or two, until the garlic just starts to colour. Now add the apple-juice mixture and bring to a simmer, stirring to dissolve the sugar and release any bits of caramelised lamb from the base of the pan as you go.

Return the lamb to the simmering liquid, with any juices that have seeped from it, cover and transfer to the oven. Cook for 2-2½ hours, or until the meat is tender.

Serve with rice or noodles and some wilted greens, such as kale.