“A tasty recipe from Eirlys Williams, an Aga Demonstrator from Wales, makes the best of Welsh lamb with a Moroccan flavour.”

Ingredients
Serves 4

•    115g (4 oz) dried apricots
•    1 tbsp honey
•    300ml (½ pint) dry cider
•    1-2 tbsp oil
•    4 Welsh leg of lamb steaks
•    1 small onion, chopped
•    1 large carrot, sliced
•    300ml (½ pint) vegetable stock
•    2 tbsp flour to thicken
•    Salt and black pepper


Method

Soak the apricots overnight in the honey and cider. Heat the oil in a cast iron casserole and seal the lamb steaks on each side until brown. Remove from the casserole and place on one side then fry the onion and carrot until lightly coloured.

Return the meat to the casserole dish and add the flour and season. Cook for 1-2 minutes, stirring, and then add the apricots with the honey and cider. Stir in the stock and bring to the boil, when it will thicken.

2, 3 and 4 oven Aga: Place in the simmering oven for about 1 hour.

Check seasoning and serve with creamy mashed potato and broccoli.

Conventional cooking: Start off on the hob then place in the oven at 140ºC (275ºF), fan oven 120ºC, Gas Mark 1.