Peppermint petticoat tails shortbread
A clever decoration technique for this classic tea time biscuit - use a doily to dust on a pretty lace pattern in icing sugar
Sort-of Scotch broth
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Skip to ingredients
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
Method
- STEP 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.
- STEP 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.
