Great for a leftover lamb bone with meat attached – usually the last bit remaining after a roast day and a cold cuts day. Serves 2:

  • 1 onion, sliced
  • 2 carrots, sliced thickly
  • 1 small swede or turnip, cubed
  • 1 parsnip, cubed
  • 1 potato, cubed
  • 1 garlic clove, crushed and chopped

Put some oil or butter in a deep pan and sweat vegetables gently for about 10 minutes. Add

  • Lamb bone and leftovers, about 150g – 200g of meat
  • 4 tbs pearl barley
  • Water or stock

Add the lamb and cover with water.  Season. Simmer for 1 hour. Top up the liquid if it needs it. Pull the meat from the bone and remove the bone. Add

  • Handful of peas, green beans or similar green veg.

Simmer another 5 minutes, add some chopped fresh parley and serve in bowls with nice bread.