Preheat your oven to 180°C/Fan 160°C/Gas 4. Cut the lamb into 2-inch cubes. Warm 1 tbsp olive oil in an ovenproof pan or casserole dish and add the lamb. Cook for 4-5 mins till browned all over. Lift the browned lamb out into a bowl using a slotted spoon. Leave any oil or juices in the pan.

While the lamb fries, chop the aubergine into cubes to match the lamb. Thickly slice the fennel.

Once the lamb is out of the pan, add the aubergine to the pan and cook till golden brown all over, turning often. Lift the aubergine out into the same bowl as the lamb.

Add 1 tbsp oil to the pan and add the fennel. Cook for 2 mins on each side till a little caramelised. Tip the lamb and aubergine back into the pan. Zest the orange straight into the pan. Season.

Stir, then tip in the chopped tomatoes. Half-fill the tin with around 200ml water and add to the pan. Pick the rosemary leaves and stir them through. Bring the mixture to a bubble. Cover with a lid and slide into the oven for 45 mins.

When the lamb has cooked for 20 mins, make the polenta. Fill and boil your kettle. Pour 750ml boiling water into a large pan and set it on a medium heat. Swirl the water and slowly pour in the polenta. Whisk till thickened. Turn down the heat, pop on a lid and simmer for 10-15 mins, stirring every few mins. The polenta will be thick and creamy. Cover to keep warm.

Peel and grate the garlic. Cube the butter. Vigorously beat the garlic and butter into the polenta and add a pinch of salt and pepper.

Roughly chop the parsley leaves. Squeeze a little orange juice into the lamb stew to taste. Serve the polenta topped with the orange lamb, garnished with the parsley leaves.