Name: Sort-of Scotch broth
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 1 tbsp vegetable oil , plus a bit extra -; 1kg lamb neck fillet, shoulder or other fatty stewing lamb, cut into generous chunks -; 1 onion , chopped -; 2 carrots , roughly chopped -; 1 leek , chopped -; 2 celery sticks, chopped -; 3 thyme sprigs -; 1 bay leaf -; 1 small white cabbage , roughly shredded -; 300g/11oz swede , diced the same size as the carrot -; 200g pot or pearl barley -; 2l vegetable stock -; large handful parsley , chopped -

Ingredients for - Sort-of Scotch broth

1. 1 tbsp vegetable oil , plus a bit extra

2. 1kg lamb neck fillet, shoulder or other fatty stewing lamb, cut into generous chunks

3. 1 onion , chopped

4. 2 carrots , roughly chopped

5. 1 leek , chopped

6. 2 celery sticks, chopped

7. 3 thyme sprigs

8. 1 bay leaf

9. 1 small white cabbage , roughly shredded

10. 300g/11oz swede , diced the same size as the carrot

11. 200g pot or pearl barley

12. 2l vegetable stock

13. large handful parsley , chopped

How to cook deliciously - Sort-of Scotch broth

1 . Stage

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 . Stage

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.