Warm your oven to 180°C/Fan160°C/Gas 5. Peel and finely chop the onion, carrot and garlic. Trim the ends off the celery then thinly slice it. Pick the rosemary leaves and finely chop them.

Pour 1 tbsp olive oil into a large ovenproof pan (no ovenproof pan? You can use a large pan up to step 4 then transfer the stew to a baking dish) and warm it on a high heat. Rub the lamb chops with a pinch of salt and pepper and add them to the pan. Fry for 2 mins on each side, till golden, then lift out onto a plate.

Turn the heat under the empty pan down to medium and add the onion, carrot, celery, garlic and rosemary. Fry for 5 mins, stirring occasionally, till softened. Pour in the tin of chopped tomatoes. Tip in the cannellini beans, including the liquid from their tin. Crumble in half the stock cube and stir well.

Add the lamb chops back to the pan and, if your pan is ovenproof, slide the pan into the oven. If not, transfer the stew to an ovenproof dish, add the lamb chops and slide the dish into the oven. Bake the stew for 25 mins.

While the stew bakes, strip the kale leaves off their stalks and thinly slice them. When the stew has 5 mins left to cook, pour 1 tbsp olive oil into a large frying pan and warm it to a medium heat. Add the kale leaves, 3 tbsp cold water and a pinch of salt and pepper. Stir fry for 3-4 mins, till the leaves are just wilted.

Chop the parsley leaves and stalks. When the lamb stew is ready, divide it between a couple of shallow bowls. Serve garnished with the chopped parsley, with the stir-fried kale on the side.