1 carrot, cut into 1cm/陆in dice
2 celery sticks, cut into 1cm/陆in dice
1 garlic clove, crushed
1 onion, cut into 1cm/陆in dice
1 orange, finely grated zest and juice
750g/1lb 10oz red cabbage, cored and thinly sliced
leaves from 1 sprig of fresh rosemary, finely chopped
2 tbsp roughly chopped fresh rosemary
1 tbsp roughly chopped fresh thyme
1 tbsp tomato puree
2 tbsp plain white flour, seasoned
2 tbsp redcurrant jelly
300ml/陆 pint chicken and beef stock
freshly ground black pepper
1 tbsp olive oil
75ml/2陆fl oz fruity olive oil, plus extra for greasing
85g/3oz raisins
3 tbsp red wine vinegar or sherry vinegar
salt
250ml/9fl oz ruby port
25g/1oz butter
50g/2oz butter
650g/1lb 7oz boned shoulder of lamb, cut into 2cm/戮 inch cubes
300ml/陆 pint red wine