Sophie Conran’s Pies. David Loftus

400g (14oz) tin borlotti beans, drained

       1 tbsp golden caster sugar

      FOR THE MASH:

       5 large Desirée potatoes, peeled and cubed

       125g (4oz) butter

       1 large wine glass milk (about 300ml / 10fl oz)

      Season the lamb with salt and pepper. Heat the oil in a large pan over a high heat and fry the lamb in batches until browned, then set aside.

      Reduce the heat, melt the butter in the pan and throw in the onions. Give them a stir and let them gently fry for about 15 minutes. Stir in the garlic. After a couple of minutes, stir in the spices, then pour in the wine. Scrape the bottom of the pan with a wooden spoon to blend the spices with the wine. Let the mixture simmer for 5 minutes and then return the meat and its juices to the pan. Add the tomatoes and give it all a good stir. Leave it to gently bubble away for 1½ hours. Check it occasionally to make sure it is not burning or sticking and give it a stir. If it looks too dry, add a little water. Add the beans and sugar to the pot. Taste and season accordingly with salt and pepper. Remove from the heat. Spoon the mixture into a pie dish and set aside.

      Preheat the oven to 220°C (425°F/Gas 7). Meanwhile, boil the potatoes in plenty of salted water for about 15 minutes or until they are very tender when poked with a sharp knife. Drain well and mash with the butter, milk and plenty of salt. I use a mouli (pictured on page), which makes a wonderful lump-free mash.

      Spoon the mash all over the top of the pie, smooth with the back of your spoon leaving no holes, then use a fork or the back of a spoon to rough the surface of the mash into small peaks, which will become lovely and brown with crispy bits. Place it in the oven and bake for 20 minutes or until crisp and golden.

      I like to serve this pie with braised fennel.

Moroccan Lamb with Apricots

       Beautifully spicy and with a wonderful sweetness from the apricots, the herbs in this recipe add a lovely freshness.

      SERVES 4

      FOR THE MARINADE:

       3 tbsp harissa

       2 tbsp olive oil

       3 tbsp fresh lemon juice

       3 cloves garlic, chopped

       10g (¼oz) cinnamon sticks

       2 tsp sesame seeds

       1 tsp ground cumin

      FOR THE FILLING:

       550g (1lb 4oz) lamb, either leg or shoulder, cut into 4cm (1½in) cubes

       1 tbsp olive oil

       1 large onion, sliced

       250g (9oz) dried apricots

       1 tsp fresh thyme leaves

       500ml (18fl oz) vegetable stock

       salt and freshly ground pepper

       1 handful fresh coriander leaves, chopped

       1 handful fresh mint leaves, chopped

      FOR THE TOP:

       300g (10oz) cumin puff pastry

       1 egg, beaten

      In a large ceramic bowl combine all the marinade ingredients. Add the lamb, making sure it is well coated. Cover and leave for at least 1 hour or overnight. Remove the meat from the marinade, keeping the marinade for later.

      Preheat the oven to 150°C (300°F/Gas 2). Pour the oil into a large ovenproof casserole dish over a high heat. Add the marinated lamb to the casserole in batches, fry quickly until browned, then set aside. Turn the heat down to medium. Add the onion and fry gently for 10 minutes.

      Return the meat to the pan with any remaining marinade. Add the apricots, thyme and stock. Season the mixture well with the salt and freshly ground black pepper. Bring to a simmer and then place it in the oven with the lid on. After one hour remove from the oven and stir the mixture well. Turn the oven up to 220°C (425°F/Gas 7) and return the casserole, uncovered, to the oven for 1½ hours.