500g diced mutton
200g pearl barley
100g yellow split peas
handful of new potatoes, quartered
stick celery, chopped
large carrot, chopped
turnip or swede, diced
two handfuls kale
2.5 litres stock
- Brown the diced mutton in a frying pan.
- Add all the ingredients into a large pot and bring to the boil.
- Pop on the lid, turn down the heat and simmer for around 40 minutes until the barley and peas are soft.