1 large carrot, peeled and roughly chopped
8 spring carrots, tops trimmed and scraped
900g/2lb floury potatoes, peeled and cut into chunks
4 garlic cloves: 3 thinly sliced, 1 chopped
50²µ/1¾´Ç³ú French green beans, topped, tailed and halved
8–10 mint leaves, finely chopped
8 small new potatoes, scraped
2 onions, each cut into 6 wedges
8 button onions or small shallots, peeled
2 thyme sprigs
2 small turnips, cut into quarters
1 litre/1¾ pints chicken stock
2 bay leaves
salt and freshly ground black pepper
2 tbsp flour
1 tsp sugar
2 tbsp sunflower oil
1 tbsp tomato purée
50²µ/1¾´Ç³ú butter
milk, to taste
1 boned shoulder of spring lamb, approx 1.5kg/3lb 5oz
50²µ/1¾´Ç³ú fresh peas