Sort-of Scotch broth

• vegetable oil↗1 tbsp tbsp

  plus a bit extra

• lamb neck↗1kg kg

  fillet, shoulder or other fatty stewing lamb, cut into generous chunks

• onion↗1

  chopped

• carrots↗2

  roughly chopped

• leek↗1

  chopped

• celery↗2

  sticks, chopped

• thyme↗3

  sprigs

• bay leaf↗1
• small white cabbage↗1

  roughly shredded

• 300g/11oz swede g

  diced the same size as the carrot

• pot or pearl barley200g g
• vegetable stock↗2l l
• large handful parsley↗

  chopped

Step-by-step instructions

1. 1

   Heat oven to 160C/140C fan/gas 3. Heat the oil in a flameproof casserole dish and brown the lamb – in batches if necessary – then remove to a plate with a slotted spoon. Add a drizzle more oil and tip in the onion, carrots, leek, celery, thyme and bay. Cook for 5 mins until the vegetables start to soften.

2. 2

   Stir in the cabbage, swede and barley, then return the meat to the pan. Pour over the stock and season with a little salt and lots of pepper. Bring to a simmer, cover with a lid and cook in the oven for 1½ hrs until the meat and barley are tender and the vegetables are just starting to collapse. Scatter with parsley and ladle into bowls.