Save to your scrapbook
Lamb in Ale with Cheddar Croutes
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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 September 2000.