This started as ‘Navarin of lamb’ from a faded French cookery book I was given by a friend’s mother-in-law when I lived in France. A joint of lamb baked slowly in the oven surrounded by fabulous vegetables, a little wine and a good helping of garlic. The gravy is made by blending all the cooking juices and vegetables. It is thick and flavoursome, and children eat the vegetables without knowing. The bonus is you don’t have to bother chopping carefully – throw it in, roast, blend and serve!