March, the month of Easter, is when we officially descend into Spring. (Even though the Daffodils are out and my heating is still firmly staying on!) Therefore, until I can comfortably stop moaning and saying I’m cold and get my tootsies into sandals, in my world, it’s still winter! So with that here is another winter warming broth recipe.
Welsh Lamb and Spring Veg Broth
225g (8oz) Welsh lamb neck fillet, cut into small cubes
15ml (1tbsp) fresh parsley, roughly chopped
15ml (1tbsp) fresh mint, roughly chopped
15ml (1tbsp) olive oil
600ml (1pt) vegetable stock
12 new potatoes, scrubbed and halved
2 cloves garlic, squashed and peeled
8 baby carrots, scrubbed
50g (2oz) green beans, whole
50g (2oz) frozen broad or soya beans
½ 410g small can green flageolet beans, drained and rinsed
30ml (2tbsp) fresh mint, roughly chopped
Heat in a large pan olive oil, add the lamb cubes and brown off. Add vegetable stock plus new potatoes, garlic, baby carrots.
Simmer for 30 – 40 minutes and then add green beans, broad beans, flageolet beans and fresh mint. Submerge mint and cook for about 10 minutes, until green beans are tender.
Serve in bowls scattered with a small spoonful of green pesto on top and extra fresh mint leaves and large chunks of granary bread.
Mrs J xx