Like mutton, chunky home-made soups are gaining a new following. This recipe combines both trends in a warming broth ideal for chilly days. It requires some crusty bread and little else.
- 1kg (2.2lb) 1/2 leg of mutton with bone removed
- 3 litres (5 1/4 pints) fresh lamb stock or made with good quality cubes
- 225g (8oz) barley
- 175g (6oz) green and yellow split peas
- 1 large onion, finely chopped
- 1 leek, finely chopped
- 2 big carrots, finely chopped
- 3 small turnips, finely chopped
- 1/2 swede, finely chopped
- 2 celery stalks, finely chopped
- Oil for frying
- 50g (2oz) chopped parsley to garnish
- Wash the pulses and soak overnight.
- Place the mutton in a pan and cover with the stock. Cook for approximately 1 1/2 hours or until the meat is tender. Top up the pan with water if necessary to ensure the meat remains covered. Skim off any crust that forms on the surface.
- Remove meat from the stock and cut into chunks when it is cool enough to handle.
- In another large pan heat a little oil and sweat off the finely chopped vegetables until soft then add the barley, split peas and the stock from the mutton pan.
- Add the diced meat to the vegetables, adjust the seasoning and cook for a further 30 minutes. Finish with chopped parsley.