Phil Vickery served up a tasty spring lamb soup with anchovies, onions, parsnips and carrots on This Morning’s Scottish Island hop.

The ingredients are: 500g shoulder of lamb, cut into 4cm chunks and most fat removed, 2 medium onions, peeled and chopped, 2 carrots, peeled and chopped, 1 small parsnip, peeled and chopped roughly, 1 x lamb or chicken stock cube, 2 medium potatoes, peeled and cut into chunks, 50g pearl barley, 4 anchovy fillets, pasted, Salt and Ground pepper.

See recipes by Phil in his book titled: Save Money Good Diet: The Nation’s Favourite Recipes with a Healthy, Low-Cost Boost aviialble from Amazon now.