• 1kg neck of mutton
  • 25g lentils
  • 50g washed barley
  • 25g dried peas
  • 75g chopped turnips
  • 2 medium carrots
  • 1 chopped onion
  • 1 chopped leek
  • ½ heart of cabbage
  • 1½ tablespoons chopped parsley
  • 1.8 litres cold water
  • Salt and pepper

Wash the peas and lentils and soak overnight.

Place the meat in a medium-sized pot and add the water, peas, lentils, barley and salt. Bring to the boil and skim. Add the leek, turnip and carrot and simmer slowly for three to four hours.

Add the cabbage and simmer for 30 minutes.

Just before serving, add parsley and salt and pepper as required.