The prepared and cooked casserole, prior to adding the tomatoes, can either be chilled for up to 24 hours, or frozen, sealed and labeled, for up to 4 weeks. Thaw if required, then reheat thoroughly before adding the tomatoes and continuing as in recipe.

• 1 1/2 lb (700g) Lamb Shoulder Meat, diced
• 12 ounces (375g) Sweet Potatoes, cut into large chunks
• 8 ounces (225g) Shallots, peeled
• 2 tablespoons (30ml) Bran
• 2 tablespoons (30ml) Whole Grain Mustard
• 1 1/2 cups (1/2 pt/45 ml) Dry Cider
• Salt and Freshly Ground Black Pepper
• 6 ounces (175g) Cherry Tomatoes

Heat oven to 350°F/180°C/Gas Mark 4. Dry fry the lamb over a high heat until browned. Transfer to a casserole dish. Add the sweet potatoes and shallots to the frying pan and cook until starting to color. Stir in the bran and mustard, then blend in the cider. Bring the sauce to a boil, season, then pour over the meat, cover the dish and cook the casserole for 1 hour. Stir in the tomatoes, return the dish to the oven and cook for a further 15 minutes. Serve sprinkled with roughly chopped parsley.