Our Easter Sunday supper used up the last of our Good Friday roast lamb. As yesterday's lamb salad benefited from liberal helpings of finely sliced meat, there was a modest 175g of lamb left on the bone, which was carefully stripped before using the bone for stock to make scotch broth.

I diced the lamb and added this to a small (4 person) casserole with 2 carrots chopped into 1cm squares and steamed, 1 onion softened with a clove of garlic, and the leaves of a few sprigs of thyme.

We made extra gravy on Friday so that we could add this to our sheperd's pie enabling it to sit comfortably, but not swimming, in rich lamby gravy. I topped it off with a white bean mash made from two 400g cans of cannelini beans, the juice of one lemon, approx. 2 tbsp of grated parmesan and a good season.

This unfussy dinner was served with sliced runner beans and lashings of leftover gravy.