Lamb and pearl barley broth

Serves 6-8

25g butter 2 tablespoons olive oil 2 medium onions, finely chopped 2 stalks celery, finely chopped 2 cloves of garlic, crushed or finely grated 1 bay leaf 1 sprig rosemary Sea salt and freshly ground black pepper 1 medium parsnip, peeled and finely chopped 2 medium carrots, peeled and finely chopped 100g pearl barley (or pearl spelt) 1.25L chicken stock 200g leftover cooked lamb, sliced or shredded (see my Top Tip, right) 2 tablespoons chopped fresh parsley 1 Put the butter and the olive oil into a large saucepan and place it on a medium heat. Once the butter is melted and foaming, add in the finely chopped onion, the finely chopped celery, the crushed or finely grated garlic, whichever you are using, the bay leaf and the rosemary sprig. Season with sea salt and freshly ground black pepper, then turn the heat to low, cover the saucepan and cook gently for 10 minutes until the onions are softened. 2 Add in the finely chopped parsnip, the finely chopped carrot, the pearl barley or the pearl spelt, whichever you’re using, and the chicken stock. Turn the heat up and simmer, covered, for about 25 minutes until the vegetables and the pearl barley, or the pearl spelt, whichever you’re using, are tender. Add in the cooked lamb pieces five minutes before the end. 3 Remove the bay leaf and the sprig of rosemary. Stir in the chopped fresh parsley, season again to taste with sea salt and freshly ground black pepper, then serve the broth in deep warm bowls.