Clodagh McKenna served up her mum’s lamb stew with pearl barley and homemade lamb stock on this morning.

The ingredients for the stock are: 2 litres of water, 1 lamb bone, 1 carrot, 1 onion, 2 peppercorns and 1 bouquet garni.

For the stew: 25g butter, 10 lamb chump chops, or 900g stewing lamb pieces , Salt and freshly ground black pepper , 4 medium onions, cut into thin wedges, 6 waxy, medium potatoes, peeled and cut into 2 inch pieces, 4 carrots, cut into 2 inch pieces, 100g pearl barley and 2 sprigs fresh thyme.

For the roux: 30g butter and 30g flour.

See recipes by Clodagh in her book titled : In Minutes: Simple and delicious recipes available from Amazon now.