Tom Aikens chose Hannah Tyrrel’s Lovely Lamb Stew as the winner of My Baba’s Recipe Competition. Congratulations, Hannah! 

Here is the winning recipe, a hearty family meal, perfect for a dark, wet and windy autumn’s evening! 


  • 750g diced lamb
  • plain flour to coat lamb
  • 250g carrots
  • 250g butternut squash
  • 250g swede
  • 250g celeriac
  • 1 large onion
  • 300ml undiluted fresh chicken stock or lamb stock
  • 800g white potatoes
  • 1 bay leaf
  • 1 slow cooker
  • Turmeric


  • Put the lamb in a large bowl and coat with plain flour. Add a pinch of salt and pepper.
  • Heat oil in a frying pan on high heat; add the lamb, brown off to seal it.
  • Place in slow cooker on top of bay leaf.
  • Chop and fry the onion in same lamb frying pan, brown it off then add to slow cooker.
  • Pour all stock into the frying pan, add 300ml of cold water, and simmer on low heat.
  • Peel all vegetables, slice into large similar sized chunks.
  • Mix up and throw into the slow cooker.
  • Add a sprinkle of turmeric.
  • Pour diluted stock into slow cooker. It should virtually cover all ingredients.
  • Cook on low heat for 5 hours.
  • Serve in a large bowl, mashed potato optional.