Simon Rimmer served up a tasty lamb and pearl barley stew on Steph’s Packed Lunch.
The ingredients are: 2tbsp vegetable oil, 1kg neck of lamb, on the bone, 1 onion, peeled and sliced, 3 carrots, peeled and roughly sliced, 450g potatoes, peeled and cut into big chunks, 50ml Worcestershire sauce, 1.2 ltr strong lamb stock and 100g pearl barley.
For the beetroot: 450g beetroot, cut into wedges, 125g demerara sugar, 125ml red wine vinegar, 1 bay leaf and 6 sprigs fresh thyme.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
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I watched this and wanted to cook it today. There are no cooking instructions. I think in slow cooker but not sure for how long.
Thanks for the recipes. Now that some packaged vegetables and fruit is being sold without a use by date on in supermarkets, how about demonstrating on food programmes on TV when, eg carrots are still ok and when they are only fit for the compost bin?