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Lamb and Vegetable Crumble


450g/1lb lean lamb mince
30ml/2tbsp oil
1 celery stick, finely chopped
2 medium onions, peeled and finely chopped
2 carrots, peeled and diced
1 large sprig fresh rosemary
30ml/2tbsp plain flour
30ml/2tbsp tomato purée
45ml/3tbsp Worcestershire sauce
425ml/¾pint good, hot lamb stock
Salt and freshly milled black pepper
100g/4oz sweet corn
For the crumble:
75ml/3oz wholemeal flour
75ml/3oz plain flour
75g/3oz butter, cubed
100g/4oz mature Cheddar cheese, or similar, grated
30-45ml/2-3tbsp freshly chopped chives



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