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Tip the onion, chantenay carrots and half the potatoes into a shallow lidded casserole with the vegetable oil. Stir to coat all the vegetables, put on the lid and put on one side

Now prepare the crusty soda bread by adding the salt, bicarbonate of soda and wholemeal flour to the plain flour, stir with a fork to mix

Add the honey to the natural yoghurt and stir together

Now tip the yoghurt into the flour mix, then stir together with the fork until there are no dry patches, making a soft dough

Flour the surface, then tip the dough out. Shape the mixture into a large ball. Lift the ball of dough onto a lined baking tray then flatten with the palm of your hand

Mark a big X in the top of the dough with a table knife, cutting about halfway through. Brush the top with a little extra yoghurt and sprinkle with pumpkin seeds

Ask an adult to put the soda bread and the casserole of vegetables into the oven at 180°C for 30-40 minutes. Cook until the bread is risen and crusty and the vegetables are starting to soften

Tip the gravy powder into the warm water, stir. Put on one side

Roll one of the 4 celery stalks then push hard on the long edge until it snaps along the length. Pull the 2 halves apart to make 2 thin strips then cut them into small chunks with scissors. Repeat for the other 3 stalks

Collect a lidded casserole of cooked and cooled beef in from the fridge. Pour in the gravy and add the celery pieces

Tip in the cooked and cooled carrots, onion and potato into the casserole with the meat. Add 2 bay leaves then stir everything together

Put the rest of the uncooked potato chunks all over the top of the stew and put on the lid

Ask an adult to put it into the oven at 180°C for 50 minutes until the meat is piping hot and the potatoes are cooked through. Allow to cool a little and take out the bay leaves before serving