800g lamb neck fillet 3 onions 150g pearl barley sea salt and black pepper 1 sprig rosemary ideally wrapped in muslin 1.2 litres chicken stock 500g chantenay carrots 400g small waxy potatoes coarsely ...
Effectively an Irish stew but I didn’t want to offend anyone by changing the recipe slightly to be as simple as possible using the good old bare bones of this classic, tasty stew Serves 6-8 1.5 litres ...
A delicious lamb stew combining the classic flavours of mint and redcurrant jelly. Use lamb leg if you can’t find neck fillet. Preheat the oven to 160C/140C Fan/Gas 3. Heat the oil in a deep ovenproof ...
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