Lamb hotpot with cheese and buttermilk scones by Peter Gordon

Serves: 6

1. 1

   Cut the lamb into 2cm-thick slices. Toss with the herbs and leave at room temperature.
   
   2. Heat a medium pan over medium heat and sauté the onion and leek in the oil until they begin to caramelise. Remove from the pan.
   
   3. Add the lamb and cook until browned all over.
   
   4. Add carrots, celeriac and almonds and cook for a minute or two, stirring several times.
   
   5. Return the onion to the pan and add stock and 1 tsp flaky salt. Bring to the boil then reduce to a simmer, place a lid on and cook for 1 hour. Stir several times and taste for seasoning once ready. Transfer into a baking dish.
   
   6. Turn on the oven to 190C/Gas 5.
   
   7. Make the scone dough. Place the flour, baking powder, sugar and ½ tsp flaky salt in a food processor. Add the butter and pulse-blitz it in. Briefly blitz in the cheese. Tip into a bowl and quickly mix in the buttermilk — don’t overwork the dough because it will toughen the scones. Roll out to a 1½cm thickness on a flour-dusted board and cut into whatever shape or size takes your fancy. I used a glass rim dipped in flour to prevent the dough sticking.
   
   8. Lay the scones on top of the stew and bake in the middle of the oven for 15-20 min until golden.
   
   9. Serve with steamed greens.
   
   For more tips and ideas on how to cook New Zealand Lamb visit loveourlamb.co.uk