CAMELOT FANTASIES

Hairst bree/Harvest broth originally a farmer's broth from Scotland

Preparation time:30 minutes
Cooking time: 2 1/4 hours

Ingredients for four to six

2 lb. (900g.) middle neck of lamb, separated into cutlets
4 pints (2.3 litres) water or stock
Salt
Freshly ground black pepper
Bouquet garni
6 spring onions, trimmed and finely chopped
2 carrots, peeled and finely diced
2 small turnips, peeled and finely diced
6 oz. (175g.) shelled young broad beans
8 oz. (225g.) shelled fresh peas or frozen peas
1 small cauliflower, divided into sprigs
1 lettuce, washed, dried and cut in fine shreds
1/4 teaspoon sugar
2 teaspoons finely chopped mint
2 tablespoons finely chopped parsley

Trim excess fat from the lamb, and place the meat in a large, heavy-based saucepan. Add the water or stock and season with salt and pepper. Add the bouquet garni and bring slowly to the boil, skimming off any white scum that rises to the surface. Cover tightly and simmer gently for about 1 hour, or until the flesh is beginning to come away from the bones. Lift out the meat with a slotted spoon and strip it from the bones. Discard the bones and chop the meat finely.

Skim off any fat from the stock. Return the meat to the pan and add the onions, carrots, turnips, beans and half the fresh peas. Cover and simmer for 45 minutes and then add the cauliflower, lettuce, remaining fresh peas, sugar and mint. Continue to simmer for a further 20-30 minutes until the vegetables added last are just tender but not broken. If using frozen peas instead of fresh ones, add them 5 minutes before the end.

Discard the bouquet garni, check the seasoning, and serve the broth very hot garnished with parsley.