(by Keira Smith)
(adapted from BBC Good Food)
8 oz. carrots, peeled and diced
8 oz. turnips, peeled and diced
2 onions, peeled and diced
1 celery stalk, diced
1 leek, white part only, sliced
3 – 4 oz. pearl barley
4 oz. dried peas, soaked in water for 4 - 5 hours, drained
salt and freshly ground black pepper
4 pts. lamb or mutton stock
3 oz. kale, chopped (optional)
Heat all the ingredients, except the kale, in a large saucepan until boiling.
Reduce heat and simmer gently 2 - 3 hours, or until the peas and pearl barley are soft.
Stir in the kale, and cook for a further 10 - 12 minutes, or until the kale is tender.
Season, to taste, with salt and freshly ground black pepper.
(Read When Mum Is Essential, Not Just to Me, the story that accompanies this recipe.)