An oval pot-roaster or a stew-pan is suitable for most fish; one measuring 14 x 9 inches/36 x 23cm is a convenient size, holding about 7 pints/4 litres/17½ cups of liquid when brimful.

Degrease the pan with lamb stock, bring to the boil and pour into the casserole. Peel the potatoes and lay them on top of the casserole, so they will steam while the stew cooks. Season the potatoes.

De-glaze the pan with lamb stock and pour into the casserole. Peel the potatoes and lay them on top of the casserole so they will steam while the stew cooks. Season the potatoes. Add a sprig of ...