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Lamb in Ale with Cheddar Croutes
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Most of the cooking for this deeply flavoured main-course casserole can be done up to two days ahead of serving. In fact, the flavours develop and mellow overnight. Be sure to reheat the casserole thoroughly before putting in the oven with its cheesy topping.
Make the casserole, omitting the mushrooms, up to two days ahead, cool, then transfer to a container, cover and chill. It can also be frozen for up to two months. To reheat, tip into a saucepan or flameproof casserole and bring slowly to the boil, then simmer for 10 minutes. Stir in the mushrooms and continue at step 4.
This recipe was first published in Fri Sep 01 01:00:00 BST 2000.