Tomato Bredie Soup

• 2 Tbsps. olive oil
• 1.5kg free-range lamb breast chops
• 2 Tbsps. Flour
• 2 large leeks, chopped
• 4 cloves garlic, chopped
• 500g fresh tomatoes, chopped
• 2 x 400g cans chopped tomatoes
• 2 bay leaves
• 1 – 1 ½ litres beef stock
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 1 tsp brown sugar
• 1 Tbsp. red wine vinegar
• 1 Tbsp. Worcestershire sauce
• 3 medium potatoes, cubed
• Cheese-filled toasted jaffles, to serve

Heat the oil in a Le Creuset 28cm Signature Round Casserole. Season the meat and lightly toss in the flour before frying off to seal in batches until golden brown on all sides. Drain off any excess fat from the casserole and keep the sealed meat aside. In the same casserole, add the leeks and garlic and lower the heat to sauté until softened, for about 5 minutes. Once softened, add the fresh tomatoes and fry for a minute before adding in the canned tomatoes and bring up to a simmer. Add the bay leaves and the meat and then add enough beef stock to just cover the meat. Bring up the heat to medium low and allow to simmer for 1 – 1.5 hours until the meat is tender and begins to fall off the bone. Stir every 30 minutes to keep the bottom from catching.

Once the meat is ready, remove from the soup and allow to rest to the side. This soup is best made the day before for extra flavour. If you can allow it to cool completely and keep in the fridge, this way it is easier to skim off any excess fat and discard the fat. Allow the soup the come back to a simmer on a medium heat. Add the salt and pepper, sugar, Worcestershire sauce, vinegar and potatoes; and add more beef stock if necessary to reach your desired soup consistency. Allow to simmer for 30 minutes. Shred the meat off of the bones and add to the soup, simmer until warmed through and the potatoes are tender. Serve with a toasted cheese-filled jaffel on the side to dip.

Top tip: Add a cup of cream for a creamy tomato bredie-style soup.