Lamb, leek & barley stew

• Diced lamb400g
• Pearl barley100g
• Carrots300g
• Leeks250g
• Brown onions150g
• Stock cubes2 cubes
• White potatoes300g

Plus salt and pepper. About £5.87 for the amounts used.

Method

1. 1

   Brown 400g diced lamb in a little oil in a large pan, then remove.

2. 2

   Fry 1 chopped onion and 250g sliced leeks for 5 minutes. Return the lamb with 300g carrots and 300g potatoes cut into chunks, 100g rinsed pearl barley and 2 stock cubes dissolved in 1.2 litres boiling water.

3. 3

   Cover and simmer gently for 1½ hours until the lamb and barley are tender.

4. 4

   Season and serve. Tip: this works well in a slow cooker, on low for 7-8 hours.