Lamb and winter vegetable stew

Heat the oil in a large saucepan, and brown the lamb on all sides. Drain fat, and stir in the beef stock and wine. Season with garlic, thyme, salt, pepper and bay leaf. Bring the mixture to the boil. Reduce heat, cover, and simmer 20 minutes.

Mix in the squash, parsnips, sweet potatoes, celery and onion. Bring to the boil, then reduce heat and simmer 30 minutes, or until the vegetables are tender.

In a small bowl, blend the soured cream and flour. Gradually stir in 125ml of the hot stew mixture.

Stir the soured cream mixture into the saucepan. Remove the bay leaf, and continue to cook and stir until thickened.