• 400g leftover roast chopped roughly
  • 1 red onion sliced
  • 1 med red pepper sliced
  • 100g courgette sliced
  • Stock to cover , stock cube is fine
  • 2tbsp tomato puree
  • 1 tablespoon tomato ketchup, I used Stokes
  • Sprigs fresh rosemary and thyme
  • Seasoning


  • STEP 1
    Fry onion in a little olive oil until softened. Add pepper courgette and lamb and cook stirring for a bit.
  • STEP 2
    Add veg and meat and cook stirring frequently for 10 mins, then add stock to cover, purée, ketchup and herbs. Bring to the boil, then give a good stir, cover and lower the heat.
  • STEP 3
    Cook on the hob about 30 minutes, or as long as you feel appropriate. I usually cook mine in the morning and let the flavours develop before reheating thoroughly in the evening. I usually serve mine with couscous but rice, pasta, potatoes, whatever.

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