(For the soup)
Drizzle of olive oil.
1 teaspoon garlic granules.
1 teaspoon mixed herbs.
Quarter teaspoon salt.
1 teaspoon black pepper.
1.15 kg lamb shoulder cubed.
1 teaspoon of butter.
200 g chopped carrots.
200 g chopped turnip.
2.3 litres of lamb stock.
3 oz pearl barley.
(For the rolls)
8 oz wholewheat flour.
8 oz strong white flour.
Quarter teaspoon salt (for the rolls).
1 teaspoon black pepper.
8 fluid oz boiling water.
2 teaspoons dried yeast.
3 teaspooons butter.
6 tablespoons scotch.
Scattering of dried cinamon for decoration.

(For the Vegetable Cream)
3 leeks cleaned and chopped.
6 celery sticks washed and sliced.
1 tin peas drained.
1 vegetable stock cube.
1 tablespoon fennel seeds.
5 tablespoons of crème fraîche.

1. On a low heat, drizzle olive oil into a soup pan and season with garlic granules, mixed herbs, salt and pepper.
2. Add the chopped lamb and cook until brown on both sides. Remove from the casserole, placing on a plate, and cover.
3. Now add the butter, chopped carrots and turnip and cook on a low temperature for 60 minutes.
4. Grease a baking tray and pre-heat the oven to 40 degrees C.
5. In an oven-friendly bowl place the wholewheat flour, strong white flour, salt and black pepper. Place the bowl in the oven and warm through.
6. Pour boiling water into a bowl and add the dried yeast; set aside for 20 minutes.
7. After 20 minutes, the yeast mixture should be foaming. Add the scotch and sugar. Remove the warmed flour mixture from the oven; rub in the butter and then make a well in the centre of the flour mixture and carefully pour the yeast mixture in. With a wooden spoon, stir the dough, and as you do, it will become a thick dough. Once a thickness to remove from the bowl, place on a floured flat service and knead for ten minutes. Roll out the dough with a rolling pin. If you don't have a rolling pin, a wine bottle can do exactly the same job!
8. Once the dough is springy, divide the dough into 12 bread rolls. To get the perfect bread roll size, you may find a cutter will help. Cover the rolls over for 90 minutes to allow the rolls to double in size. Then, place in the fridge.
9. After an hour, add the stock to the soup pan, place the lamb back into the broth, then simmer on a low heat for 2 hours.
10. After 2 hours, add the pearl barley and cook for a further 2 hours. Cover and transfer in an air-tight container to fridge overnight.
11. To make the winter vegetable cream, wash and chop 3 leeks, celery sticks, place in a saucepan of boiling water along with the peas, stock cube and fennel seeds. Boil and then simmer for 20 minutes. Remove from the heat; drain the water and add the crème fraîche. Stir; then puree with a hand blender.
12. Season with salt and pepper; cover over in an airtight container and place in the fridge overnight.
13. When you are ready to serve the Broth, pre-heat the oven to 150 degrees C; scatter the cimamon over the rolls; cook them for 45 minutes or until they are crusty. Keeping the temperature lower will ensure the scotch diffuses into the bread.
14. After 20 minutes, place the casserole on the hob on a low heat and re-heat the winter vegetable cream. When you are ready to serve, warm the soup bowls, pour the broth into each bowl, and pour the vegetable cream on top. Serve with the warmed rolls. Fab-uul-ousss!
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