Heat 2 tablespoon olive oil in a large heavy bottomed pan over medium heat.

Add small amount of lamb and cook until brown on all sides.

Sprinkle the lamb with a little sugar and cook until it has caramelized.

Transfer the lamb to a large flameproof casserole dish.

Cook the remainder of the lamb as above and transfer to casserole dish.

Sprinkle the flour over the meat and cook for about 3 minutes until browned.

Pour in the stock, the garlic, tomatoes, bouquet garni and salt and pepper.

Raise the heat and bring the contents to the boil.

Skim off the foam that rises and reduce heat to simmer.

Place lid on casserole and cook for about an hour.

Allow to cool.

Chill the casserole in a cool place overnight.

About 2 hours before serving, remove the fat from the surface either with a spoon or your clean fingers and dispose of it.

Wipe the surface with paper towels to remove all fat.

Prepare the vegetables, cutting the potatoes into quarters, the carrots and turnips into small chunks.

Place the vegetables into the pan with the meat and stock.

Bring to the boil then simmer for about 45 minutes.

In the meantime, cook the peas and beans in a little boiling salted water for a few minutes until almost cooked. Drain in a colander and run them immediately under cold water to stop the cooking and to keep the colour.

About 10 minutes before serving, add the green beans and peas to the casserole and simmer for 10 minutes. Stir gently to mix the contents.

Stir in about 2 tbsps of chopped parsley.