400g/14oz butternut squash, peeled and cut into large chunks
1 carrot, peeled and chopped
1 celery stalk with leaves, chopped
2 cherry tomatoes, left whole
1 red chilli, halved lengthways
½ red chilli, chopped
1 courgette, chopped
2 garlic cloves, finely chopped
2 garlic cloves
1 leek, chopped
squeeze lemon juice
1 onion, chopped
1 onion, finely chopped
handful fresh parsley, including stalks, left whole
1 potato, peeled and chopped
200g/7oz potato, cut into large chunks
2 sprigs fresh rosemary, leaves removed and chopped
4 small fresh sage leaves, chopped
2 tbsp capers
2 tbsp tinned chopped tomatoes
5–10 black olives, chopped
salt and freshly ground black pepper
2 tbsp extra virgin olive oil
3 tbsp extra virgin olive oil
2 tbsp olive oil
pinch of saffron, diluted in 1 tbsp water
pinch salt
1 tsp sea salt
200ml/â…“ pint vegetable stock (made above or use a stock cube)
700g/1lb 9oz stewing lamb, cut into chunks
4 tbsp dry white wine