Saffron Lamb Soup

Prep everything first: chop the aromatics, measure the saffron elements, and pat the lamb dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the lamb. Reduce the glaze until sticky, then turn to coat everything in a glossy lacquer.

Stir in the manchego and the rest of the saffron flavours, letting them cook out for a minute until fragrant.

Add the cherry tomatoes along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.