It might put you off that this old recipe because it starts off “Place the barley in a large bowl.  Cover with water; soak overnight”.  But if you be bothered doing it the barley will make the soup delicious and when you add in the lamb and vegetables you’ll end up with a very hearty and warming winter dish.

Lamb Barley Soup


For me one of the best things about winter is homemade soup.  In the old days Mum’s soups started with ham, chicken, lamb or whatever bones she bought at the butcher’s that week. She’d add vegetables and then cover the lot with cold water, bring it to the boil and cook it for a few hours. The next step was to allow the soup to cool so that the fat from the bones could solidify and it was then carefully taken off. The resulting soup was worth all that effort, but modern recipes like this one make the job a whole lot easier.

Mushroom  & Bacon soup


I was surprised to find this cutting amongst Mum’s collection as I didn’t realise she had the recipe.  It was a starter I made a lot when I first got married.  I wasn’t much of cook then and this could be prepared beforehand and was easy to make.  It tasted quite good and always seemed to be enjoyed, but it shows how much tastes have changes as I don’t think I’d serve it up to anyone these days.

Sherried Grapefruit