Soak 4oz barley / lentil / marrowfat peas mixture over night by just covering with cold water and leaving in the fridge.
It's worth special roasting the potatoes in the oven first. The night before works just as well. If you don't have time or inclination to do this just add them to the pot peeled and halved.
Peel a small packet of mini roasting potatoes. Just cover them with boiling water and boil for 10 minutes. Drain in a sieve and shake the potatoes in the sieve for about 5 seconds to rough surfaces up. Place potatoes in a roasting tin.
Set oven to 160 fan / 180 C.
In a small bowl mix 1tbsp rapeseed oil, 2oz butter, 1tbsp dried rosemary, 2 tsp white pepper, 1 tsp fresh ground black pepper, 1 tsp sea salt, 1 tsp garlic salt, 3 crushed garlic cloves. Microwave for 20 seconds to melt butter. Evenly coat the potatoes with this mixture.
Roast in the oven for one hour. Remove and use a potato masher just to press the potatoes flat a little. Drizzle another tbsp of oil and 1 tbsp dried sage mixture over then place back in the oven for another 20 minutes.
Prepare veg for broth:
Dice 3 shallots, 1 carrot, 1 parsnip, 1 diced stick celery, 1 diced small leek, half a small diced sweet potato a 2" round of turnip. Put in a large microwave bowl and add 1 tbsp oil from a jar of sundried tomatoes. Microwave for 3 minutes.
Dice a 4oz piece of pork tenderloin and add to bowl.
Add a whole bulb of peeled and divided garlic, 4 chopped sundried tomatoes, 4 tbsp brown rice, 1 tbsp bulghar wheat, 2 handfuls of washed chopped spinach leaves.
In a small bowl mix 1 tbsp white plain flour, 1 tbsp oregano, 1 tbsp white pepper, 1 tsp black pepper, 1 tsp turmeric, 1 tsp sel salt and sprinkle evenly over the veg.
Add the pre roasted mini potatoes and 1 pint vegetable stock, homemade if possible. Give it a good stir and microwave for 15 minutes, stir well again and microwave for another 15 minutes.
Stir in a quarter pint of milk. I prefer my broth to be chunky but blend the mixture carefully after cooling for a few minutes if you wish.
Serve portions with a broken crust from a wholemeal loaf mixed in and 4 rinsed pak choi leaves around edge of bowl.
Serves 3 portions or single portions can be kept a few days in the fridge.
Latest recipe this month (Oct)
Sundried tomato /olive focaccio with roasted veg
