Irish stew

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat the ovenHeat the oven to 180C/350F/gas mark 4. Tip into a colander and drain and rinse the soaked wheat, put it in a medium pan with lots of water, let come to a boil and let it simmer for an hour, until cooked. Drain and put to one side.
2. 2SeasonSeason the lamb with a teaspoon of salt and some black pepper. Put one tablespoon of oil in a large, deep sauté pan for which you have a lid; place the on a medium-high heat.
3. 3Add some of the lamb – don't overcrowd the pan – and sear for four minutes on all sides. Move to a bowl, and repeat with the remaining lamb, adding oil as needed.
4. 4Lower the heat to medium and add a tablespoon of oil to the pan. Add the shallots and fry for four minutes, until caramelised.
5. 5Tip these into the lamb bowl, and repeat with the remaining vegetables until they are all nice and brown, adding more oil as you need it.
6. 6Once all the vegetables are seared and removed from the pan, add the wine along with the sugar, herbs, a teaspoon of salt and a good grind of black pepper. Boil on a high heat for about three minutes.
7. 7Tip the lamb, vegetables and whole wheat back into the pot, and add the stock. Cover and boil for five minutes, then move to the oven for an hour and a half.
8. 8Remove the stew from the oven and check the liquid; if there is a lot, remove the lid and boil for a few minutes.