INGREDIENTS

• 500g stewing lamb, neck or shoulder

• Salt and pepper

• Bouquet garni

• 100g carrots

• 400g potatoes

• 100g onions

• 100g celery

• 100g cabbage

• 100g leeks

• 100g pearl onions

• Parsley chopped for garnish

METHOD

1. Trim the meat and cut into even pieces, blanch and refresh. Place into a shallow saucepan, cover with water bring to the boil, season with salt and skim.

2. Add the bouquet garni.

3. Cut the onions, celery, cabbage and leeks into small pieces and add to the meat, simmer for 30mins.

4. Add the pearl onions and simmer for a further 30mins

5. Cut the potatoes into quarters and add to the pot. Let simmer gently with a lid on until cooked.

6. Correct the seasoning and skim off all fat

7. Serve, sprinkled with chopped parsley