Creamy autumn stew with green pepper cream, root vegetables and parmigiano potatoes
200 g lamb, stir fry cut
½ onion
1 small carrot
50 g celeriac
2 tbsp. rapeseed oil
2 tbsp. apple cider vinegar
1 sprig of fresh thyme
1 tbsp green pepper in brine
100 ml lamb or vegetable stock
100 ml double cream

Chop the vegetables and saute 3 minutes in a pan. Remove the vegetables from the pan, add the meat and sauté for 3 minutes. Then add vinegar and stock and cook for 5 minutes. Add the vegetables and cream and cook for another 10 minutes. Season and serve.

Roasted parmigiano potatoes
200 g potatoes
50 ml olive oil
sea salt
4 tbsp. grated parmigiano

Cook the potatoes for 20 minutes, drain and dry. Place the potatoes in an oven dish and press and squeeze them slightly to brake the skin. Toss the potatoes with olive oil and sea salt. Bake at 180°C for 15 minutes, turning once during the baking time. Finish with grating the parmigiano over the potatoes before serving.