½ pointed or hispi cabbage, cut into wedges or chunks
4 carrots, peeled and cut into large chunks
3 celery sticks, trimmed and cut into large chunks
finely chopped celery leaves, to garnish
2 garlic cloves, roughly chopped
2 onions, roughly chopped
2 large potatoes, peeled and cut into chunks
250g tin sweetcorn or hominy, drained and rinsed
1 tbsp dried thyme
125²µ/4½´Ç³ú plain flour
1 tsp baking powder
salt and freshly ground black pepper
1 tbsp coriander seeds, lightly crushed
1 tsp dried thyme or oregano (optional)
2 tbsp tomato purée
50²µ/1¾´Ç³ú butter, chilled and diced
2 tbsp oil or lard
125ml/4fl oz milk
1kg/2lb 4oz lamb or mutton neck fillet, cut into chunks