It's un-Canet: Gales that wail on a sub-zero shore

Actually that headline's a complete lie, there's nothing uncanny about storm-force winds in Canet.

What the slightly reedy billiard table which is greater Perpignan may fortunately lack in snow, it more than makes up for in wind-speed.

The dear old Kangoo practically capsized every couple of minutes or so during my return home from the festivities. We all stayed firmly indoors over the holiday weekend, apart from Claire nipping out for a fag now and then; such is the lunatic power of nicotine . . .

Canet beach always manages to bluff it on these occasions. Apart from the fact that there is only one person out having his dog sand-blasted, you'd never know from the pic that there was anything amiss. Mind you, if the dog is doing what I think it's doing, it bloody deserves it.

Ca suffit à geler les couilles d'un singe en laiton . . . Work it out, singe means monkey. Must remember to ask Claire for a real French idiom.

All this overdose of weather has got me back in cooking mode: I got a bit of a bargain on some neck cuts of lamb so what better moment to rediscover Lancashire Hotpot. Or should that be Ragout à la Lancashire?

Actually the true inspiration for this dish was Claire finding me a cast-iron casserole in a brocante for a wonderfully bugger-all €15: These things usually cost a fortune and this one's brilliant, especially if your oven's crap, like mine. I just use it on the hob.

Ragout à la Lancashire

* Peel and slice up three or four potatoes. I believe that strictly-speaking Lancashire Hotpot should have just spuds, but I also use peeled and chopped carrots or cabbage etc, according to what's available on the market.

* Slash up a couple of onions and two or three cloves of garlic and fry in a splash of olive oil in the casserole.

* Add your neck cuts of lamb and fry for a minute or two until the meat browns over.

* We still seem to have fresh thyme and marjoram in the pots outside my house. Add several springs of each, plus a stock cube and a mug of water. Substitute dried herbs if you have to, but using fresh really is worth the effort.

* Add a teaspoonful of paprika, quarter of a teaspoonful of nutmeg and a sprinkle of freshly-ground black pepper.

* Add all the chopped veg and enough water just to cover, stir the lot together.

* Replace the casserole lid. Bring to boil and allow to simmer vigorously for about ten minutes, then reduce to a low flame or low setting on an electric hob and cook for about an hour and a quarter, or until meat and veg are tender. Adjust salt to taste. Add a little water from time to time if needed. If your oven actually works, you could always use a ceramic casserole and bung it in at the equivalent temperature.

* Serve with slices of your favourite good quality bread.