I have been refining a simple mutton stew for quite a while and now I
really like what I have achieved, so I will share the recipe with you
and hopefully you will be pleased with it too.


15 mutton-back chops
2 medium potatoes
3 medium parsnips
2 medium onions
4 medium carrots
Black pepper to taste
Salt to taste
Dried parsley to taste
1 bay leaf
4 Oxo lamb cubes
5 heaped tsp of aah! Bisto Onion Gravy Granules
3 tbs Red Split Lentils
3 tbs Pearl Barley

Chop the vegetables, blanch the carrots and potatoes for five minutes
and then place all of the veg. in the slow-cooker. Save the vegetable

Add the pepper, salt and bay leaf and mix well.

Using the vegetable water make 800ml of stock with the Oxo cubes, and
the onion gravy granules and add this to the cooker making sure that the
liquid only reaches to half an inch below the surface of the vegetables.

Now place the mutton-back chops on top of the veg. with, in the main,
the bony parts against the container.

Cook on low for about seven hours by which time the meat should easily
be removed from the bones, break it into biteable pieces, add the pearl
barley, lentils and parsley, mix thoroughly and cook for a further forty
five minutes.

Serves eight.

Emrys Davies.