Country Tails

October 14, 2015


With the launch of Will’s book, One Potato Two… Finding The Magic nearing, we thought we’d give you another exclusive. This delicious recipe by Callum McDonald of Verzon House is perfect for warming your cockles on a damp Autumn evening. 

YOU WILL NEED…                                                                                            

1 sprig thyme leaves

100g butter                

4 tsps rapeseed oil

2 garlic cloves

200g onion

150g turnip

150g carrot

150g celeriac

150g celery

150g parsnip

150g pearl barley, soaked

2 tsps tomato purée

1.5l lamb stock

300g lamb shoulder, diced (can be left over from Sunday lunch or fresh, if fresh, brown before using.)

25g parsley, chopped


Dice all the vegetables into ½ cm pieces. Melt the butter with the oil in a heavy-based pan over a medium heat. Add the thyme and allow to infuse for 30 seconds.  Add the diced vegetables and season with salt and pepper. Cover with a lid and sweat until the vegetables have softened, stirring occasionally (approximately 10 minutes). Add the tomato purée, pearl barley and lamb stock. If using fresh lamb, add this now too and simmer for 20 minutes, until the pearl barley is tender and the stock has thickened. If using cooked lamb, add it now and simmer for a further five minutes. To finish, top with parsley and serve.