Speedy scotch brothby Gavin Bennett |
| Preperation time: 15 mins Cooking time: 55 mins Serves: 4 |
| Recipe Ingredients |
| 25g pearl barley; 335g swede, peeled and diced; 2 leeks, thinly sliced; 250g carrots, peeled and diced; 262g lamb leg steaks, diced; 3 lamb stock cubes, crumbled; 1/4 tsp ground white pepper; 2 tbsp cornflour, blended with about 4 tbsp water; 3 tbsp freshly chopped parsley; salt and freshly ground black pepper. |
| Recipe Method |
| Put the barley in a large saucepan and add 3
pints of water. Bring to the boil, cover and simmer for 15
minutes. Add the vegetables, lamb and stock cubes. Stir in the white pepper, cover and simmer for 30 minutes until everything is tender. Add the blended cornflour and stir until it is bubbling and thickened. Add the parsley, season with salt and pepper to serve. |
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| apple and
carrot soup Lancashire hotpot Barley and vegetable soup Cheesy leek crumble Hearty chicken casserole |
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