Hairst Bree from The Three Chimneys: Recipes & Reflections by Shirley Spear

Name: Hairst Bree from The Three Chimneys: Recipes & Reflections by Shirley Spear
Ingredients: 2 medium-sized, or 6 baby carrots, washed and peeled (or scrubbed), cut into small dice; 2 medium-sized new potatoes, scrubbed and cut into small dice; 250 g of peas shelled from the pod; The beans from 8 broad bean pods, shelled; 1 small yellow and 1 small green courgette, cut into small dice; a few small florets of broccoli and cauliflower; 1 medium-sized white turnip, peeled and cut into small dice; or, 2 or 3 large slices of neep (swede) peeled and cut into small dice; a few fine leaves of curly kale, or approximately a quarter of a fresh savoy cabbage, shredded very finely; 1 large onion, chopped small. Vary this selection according to your choice and availability; 4 spring onions, finely chopped; a few green beans and/or mange tout, chopped into small chunks

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Put a neck of lamb in a good-sized soup pot and cover with cold water and a little salt. Bring to the boil, gently. Remove any scum with a slotted spoon. Add 50g of pearl barley, cover the pot with...

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Ingredients

2 medium-sized, or 6 baby carrots, washed and peeled (or scrubbed), cut into small dice
2 medium-sized new potatoes, scrubbed and cut into small dice
250 g of peas shelled from the pod
The beans from 8 broad bean pods, shelled
1 small yellow and 1 small green courgette, cut into small dice
a few small florets of broccoli and cauliflower
1 medium-sized white turnip, peeled and cut into small dice; or, 2 or 3 large slices of neep (swede) peeled and cut into small dice
a few fine leaves of curly kale, or approximately a quarter of a fresh savoy cabbage, shredded very finely
1 large onion, chopped small. Vary this selection according to your choice and availability
4 spring onions, finely chopped
a few green beans and/or mange tout, chopped into small chunks