This is a great comfort food for the late autumn and winter months. A warming meal in a bowl, cheap to make and feds a crowd. Serve with crusty bread and butter and a smear of English mustard on the rib.
1 tbsp vegetable oil
4 carrots, 2 finely chopped, 2 diced
1 onion, finely chopped
1 large stick celery, finely chopped
1kg/2lb 4oz flat rib, or short ribs (including the bone)
125g/4½oz pearl barley
125g/4½oz split peas
2 bay leaves
1 leek, sliced
1 small turnip, cut into 1cm/½in dice
2 medium potatoes, cut into 1cm/½in dice
Heat the vegetable oil in a large saucepan over a medium heat. Add the two finely chopped carrots, the onion and celery and cook for five minutes, or until soft. Add the flat ribs and 3 litres/5¼ pints of boiling water to the pan.
Bring back to the boil and add the pearl barley, split peas and bay leaves. Place a lid on the saucepan and reduce the heat. Simmer with the lid on for 1½ hours.
Taste and add a good pinch of salt and pepper, to taste. Add the lentils and cook for a further 20 minutes, making sure to replace the lid.
After 20 minutes, add the leeks, the reserved diced carrot, the turnip and the potatoes and cook for a further 20 minutes, or until tender.
Adjust the seasoning by adding salt and pepper if required.
Remove the flat ribs from the pan and set aside on a warm plate.
Ladle the broth into serving bowls and carve a piece of flat rib from the bone and place on top of the broth.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
The duo explore how the British diet evolved as ingredients from abroad were adopted.