Cawl

Method

1. Put 160 g of lamb neck into a heavy saucepan and pour over 500 ml of cold water — starting cold draws out the scum. Bring slowly to the boil over medium heat and skim off the grey foam with a spoon until the surface runs clear.
2. Drop in 1 bay leaf and 1 sprig of thyme, lower the heat until the liquid barely trembles, cover with a lid set slightly ajar and simmer for 1 hour 15 minutes. Do not let it boil hard or the broth will cloud and the meat toughen.
3. Add 40 g of roughly chopped onion, 60 g of carrot in thick rounds and 60 g of swede in 2 cm chunks. Simmer, still gently, for 10 minutes.