Lamb stew with pearl barley recipe

This is ideally best made the day before, to let the flavours develop. Serves: 2 generously, 3 at a stretch Cooking time: 2¼ hours 300g diced vegetables (carrots, onions, leeks, turnip and celery) 4 garlic cloves, peeled and crushed Olive oil 300g neck of lamb on the bone (the bones will add flavour to the soup) 30g pearl barley, rinsed 2 litres cold water Bouquet garni (add a stalk of rosemary if you like) Salt and pepper Chopped parsely, to finish Lightly sweat the vegetables and garlic in olive oil, add the lamb, pearl barley, bouquet garni and water, and bring to a boil. Skim, taking care not to remove the vegetables, season and leave to simmer until the lamb is cooked through (about two hours). Adjust the seasoning to taste, then set aside to cool down. When cold, lift out the lamb, break the meat from the bones and return to the soup. To serve, gently reheat and garnish with a scattering of chopped parsley. • Anthony Demetre is chef / co-patron of Les Deux Salons, Arbutus and Wild Honey, all in London