Lamb and Barley Casserole

Saute a leek and an onion and four turnips and two carrots in a little olive oil or butter in a saucepan. Add a pint of chicken stock, bring to the boil, reduce heat, simmer for 30 mins. Liquidize in a blender or with a soup stick or if you really want you could sieve.

Preheat oven to 180. Put 750g of sliced lamb shoulder in a casserole dish. Cover with the liquidized mix, and half a pint of chicken or mushroom stock, or more if it doesn’t look like enough. When it goes in the oven you want the liquid to cover the meat and be up to about an inch from the top of the dish. Add a sliced carrot, a sliced potato, and half a pound of sliced mushrooms. Sometimes I put another leek in, or cabbage, or spinach, if I have it. Add a sushi container of soy sauce, or that quantity from a bottle. Add parsley and thyme and black pepper. Add a handful of pearl barley, maybe 50-75g-ish. Stir. Cover the casserole dish with the lid, or foil. Put it into the oven. Turn the oven down to 150C. Leave it in there for two and a half hours, three won’t hurt.