Lamb mince faggot with beetroot and turnips

Method

1. Trim the tops off the beetroots and turnips and place them in a pan of boiling water. Cook for 10-20 minutes (depending on size) until tender.

2. While the vegetables are cooking, put the lamb mince into a bowl with the chopped mint and season. Mix well and shape into balls about the size of golf balls.

3. Put the balls of mince into a frying pan over a medium heat and cook so that they colour on each side. Add a dash of oil and continue to cook for a little longer.

4. Once the faggots begin to colour, add the shallots and cook them alongside for 3-4 minutes.

5. Once the vegetables are soft, remove from the heat and peel the beetroots (wearing rubber gloves to avoid staining your hands). Add them to the pan with the lamb.

6. Peel the baby turnips and add to the pan.

7. Add the concentrated stock with a dash of water to the lamb pan and heat through. Taste and readjust the seasoning if necessary.

8. Serve in a shallow white bowl to highlight the colours.