José Pizarro’s recipe for braised lamb and kale cazuela with beans

This warming casserole is melt-in-your-mouth tender, and comes with velvety white beans to soak up the rich meaty juices My mum, Isabel, has always cooked slowly. Life on the family farm was busy, so a pot of lamb would often be bubbling away while she worked and, by the time we all sat down for (…)