The French give this wonderful meat and vegetable recipe the cheffy name of ‘navarin’ of lamb. It’s a one-pot dish that takes long, slow cooking, resulting in melt-in-the-mouth, succulent meat in an aromatic and richly flavoured broth.

1. Cut the lamb into large cubes and season all over. Melt the butter in a non-stick pan and brown the meat, in batches, on all sides. Transfer to a bowl.
2. Add the onions and celery to the fat left in the pan and cook over a low-to-medium heat until beginning to soften. Stir in the flour and cook for 2-3 minutes until golden. Add the Bouillon stock, chopped tomatoes and tomato purée, paprika, garlic and bouquet garni and bring to the boil, stirring continually to incorporate the sticky bits at the bottom into the mixture.
3. Return the lamb to the pan, cover tightly and cook over a gentle heat for about 1 hour, or until the meat is really tender. Every now and then, check there's enough liquid in the pan, and top up accordingly. Add the carrots, turnips and potatoes and continue to cook for 20 minutes until they are done, then add the asparagus and simmer for another 5 minutes or so until tender.
4. When ready to serve, check the seasoning, remove