Unless they are told they won't recognise the apricots but having them there adds a slight sweetness to the dish

2 oz dried apricots

2 lbs cubed lamb or mutton

2 oz butter

2 tablespoons oil

2 large onions, chopped

2 leeks, chopped

2 sticks celery, chopped

4 large carrots, diced

2 small parsnips, diced

medium swede, diced

1 pints stock

seasoning

1. Soak the apricots in cold water overnight.

2. Melt the butter with the oil, and fry the onion for a few minutes until softened. Add the meat and the rest of the vegetables, and fry for a few minutes.

3. Add the stock and season well. Bring to the boil, and then reduce the heat and cook slowly on top of the stove or in a moderate oven (Gas Mark 4, 180C, 350F) for about 45 minutes to 1 hour, until the meat is tender.

(Serves 4 portions)