LAMB AND LEEK BROTH

Allow a good few hours to rustle up this dish, and be sure to have slices of buttered brown bread on hand to mop up the juices.

NUTRITION FACTS

(per serving) Calories 480 | Total Fat 30g | Sat Fat 14g | Carbs 20g | Fibre 5g | Protein 34g

Serves 6 1kg (2lb) lamb (the scrag end of neck or any cheap cut), sliced into chunks 200g (7oz) carrots, roughly diced 100g (3½oz) turnip (or swede), roughly diced 1 small white onion, roughly chopped 2 celery sticks, finely chopped 2 leeks, outer layer removed, washed, trimmed and chopped 4 cloves 2 bay leaves 70g (4oz) pearl barley Bunch of parsley, stalks removed and leaves chopped Worcestershire sauce, to serve (optional) Sea salt and freshly ground black pepper, to taste Put the lamb in a large casserole dish and cover with cold water, then bring to a gentle simmer.

Using a large flat spoon, skim off the scum as it rises to the top. Continue to simmer for 45 minutes, periodically removing any scum.

Preheat the oven to 130C/250F/gas mark ½.

Add the carrots, turnip (or swede), onion, celery, leeks, cloves and bay leaves to the casserole. Bring everything back to a simmer and remove any remaining scum before putting on a tight-fitting lid and transferring the pot to the oven.

Cook for at least 1 hour until the lamb is very tender.

Remove the lamb pieces to a large plate and allow to cool. Add the pearl barley to the stock, then return the pot to the hob and simmer for at least 20 minutes. Shred the lamb with your fingers, discarding any bits of bone or fatty pieces. Stir the meat back into the simmering stock and keep it on the hob for another 5-10 minutes until the pearl barley is tender. Season with plenty of black pepper.