Beef, Lentil and Pea Soup
Soup
Ingredients
- 750g shin of beef on the bone
- 2 tablespoons cooking oil
- 2 carrots, peeled and cut into 1cm dice
- 2 sticks celery, cut into 1 cm dice
- 4 medium onions, peeled and chopped
- 1 tablespoon tomato puree1.5 litre beef stock ( made from 2 cubes)
- 100g red lentils
- 100g marrowfat peas soaked in cold water overnight
- 2 small leeks, split, washed and choppedhandful chopped parsley
Method
Heat a tablespoon of the oil in a casserole until smoking hot.
Season the shin with salt and add to the pan. Seal off on all sides then transfer to a dish.
Add the remaining oil and add the carrots, celery and onions.
Cook on a medium heat until soft and golden. Add the tomato puree and cook for 1 minute stirring well. Add the stock and bring to the boil.
Simmer for an hour and a half – at this stage it should be starting to go tenderize.
Drain and add the peas and cook for 30 minutes.
Add the lentils and cook for a further 20 minutes. Add the leeks and cook for a further 15 minutes.
Check seasoning and add the parsley. Serve.
Cheesy Wholemeal Griddle Scones
Ingredients
- 250g wholemeal flour
- 175g plain flour
- 2 level teaspoons baking soda½ teaspoon salt
- 75g grated sharp cheddar300ml buttermilk
Method
Sift the plain flour and baking soda into a bowl.
Mix in the salt and wholemeal flour.
Stir in the cheese and make a well in the middle.
Add the buttermilk and mix to a smooth dough.
Turn onto a floured board and knead for a couple of seconds and then roll out to 2cm thick.
Cut into rounds and place on two pans, over low heat.
Cook for roughly five minutes each side, turning over a few times.
When they sound hollow when tapped, they're ready.
Cool on a wire rack for 5 minutes then split and spread with butter.
