Instructions: Preheat oven to 220c/425f/Gas 7.

1 Place the garlic in a pan of boiling water and cook for 8-10 minutes, or until the garlic is tender. Drain and allow to cool slightly, peel the garlic cloves and chop the flesh.

2 Quarter the carrots lengthways and cut each piece in half lengthways.

Heat 2 tbsp olive oil in a saute pan, add the carrots, season and cook for a couple of minutes.

3 Transfer the pan to the oven and cook for another 10 minutes, or until tender and browned - halfway through cooking, turn the carrots over and sprinkle over the cumin seeds and honey.

4 Heat 2 tbsp olive oil in a wok, add the onion, shredded basil and a large pinch of grated nutmeg and cook for two minutes. Add the mince and cook to brown. Cook for a further 5-8 minutes, stirring occasionally.

5 Add the tomato puree and flour to the lamb with the lemon zest, chicken stock cube and red wine, stir and add 300ml/ 1/2 pint boiling water.

6 Simmer for about 10 minutes, or until the mince is cooked and the stock has reduced and thickened. Add the peas, heat though and season.

7 Heat together the butter and cream in a pan. Make up the mash according to the packet instructions.

8 Heat 1/2 tbsp olive oil in a frying pan, add the chopped garlic and cook for a couple of minutes until golden brown. Mix into the mash with the butter and cream mixture and 1 tbsp olive oil and season.

9 Bring a pan of water to the boil and add a pinch of bicarbonate of soda.

Add the kale leaves, cook for 30 seconds and drain. Arrange the kale leaves on a plate, spoon on the stew and pile the carrots on top. Serve the garlic mash in a bowl.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.