Ingredients Jump to Instructions ↓

  1. 1 tbsp extra virgin olive oil

  2. 340 g (12 oz) lean boneless lamb, cut into 2 cm ( 3/4 in) dice

  3. 1 onion, chopped

  4. 2 carrots, cut into 1 cm ( 1/2 in) dice

  5. 250 g (8 1/2 oz) turnips, cut into 1 cm ( 1/2 in) dice

  6. 250 g (8 1/2 oz) swede, cut into 1 cm ( 1/2 in) dice

  7. 100 g (3 1/2 oz) pearl barley

  8. 1 1/5 litres (2 pints) lamb or chicken stock, preferably home-made

  9. 2 tsp chopped fresh rosemary

  10. 1 tsp chopped fresh thyme

  11. 100 g (3 1/2 oz) frozen peas

  12. salt and pepper

  13. Herb scones

  14. 225 g (8 oz) plain flour

  15. 1 tbsp baking powder

  16. 55 g (2 oz) butter

  17. 3 tbsp chopped parsley

  18. 3 tbsp snipped fresh chives

  19. 1 tbsp finely chopped fresh rosemary

  20. 150 ml (5 fl oz) semi-skimmed milk

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large saucepan and fry the lamb over a high heat for about 5 minutes or until browned, stirring frequently. Use a draining spoon to transfer the lamb to a plate. Add the onion, carrots, turnips and swede to the oil remaining in the pan. Stir well and cook for 2–3 minutes or until the vegetables are starting to soften.

  2. Return the lamb to the saucepan and stir in the pearl barley, stock, rosemary and thyme with seasoning to taste. Heat until simmering, then reduce the heat and cover the pan. Simmer gently for 40 minutes.

  3. Meanwhile, make the scones. Preheat the oven to 230ºC (450ºF, gas mark 8) and grease a baking tray. Sift the flour and baking powder into a bowl. With your fingertips, rub in the butter until the mixture resembles fine breadcrumbs. Stir in the parsley, chives and rosemary, then make a well in the middle and pour in all but about 1 tbsp of the milk. Gradually mix the dry ingredients into the milk to make a fairly soft dough.

  4. Turn the scone dough out onto a well-floured surface. Dust your hands with a little flour, then lightly pat and knead the dough into a smooth ball. Flatten the dough and roll it out into a round about 2.5 cm (1 in) thick and 13 cm (5 1/2 in) across.

  5. Place the dough round on the baking tray and use a large sharp knife to cut it into 8 wedges, leaving them in place. Wipe the knife with a damp cloth between cuts to prevent the dough from sticking to it. Brush with the reserved milk and bake immediately for 10–15 minutes or until well risen and deep golden brown on top. Slide the scone round onto a wire rack to cool.

  6. Add the peas to the soup and simmer for a further 10 minutes. Taste for seasoning, then ladle the soup into large bowls and serve with the scones. If you like, wrap the scone round loosely in a folded napkin or clean tea-towel and take it to the table on a large flat basket or board. Break it into wedges to serve.


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