Traditionally I think I’m right in saying that stovies would have been eaten as a main course, but, me being me, I like to use them as an accompaniment. this recipe is a cracking way of using up any left over tatties and gravy, and, yes! I think you really have to use some beef dripping!! Sorry!

If you do have some leftover roast beef or lamb bits, by all means add these to your stovies mix


Shopping List

50 g of good quality beef dripping

  • 2 medium onions peeled and thinly sliced
  • 1 kg of cooked King Edward potatoes, cooled and cut into chunks
  • 300 ml of good quality meat juice and gravy
  • a handful of chopped parsley


  • Melt the dripping in a heavy based pan, now add the onions and coat really well with the dripping, and continue to cook on a slow heat for 10 minutes
  • Now add the potatoes and season really well with salt and pepper, and give them a good stir
  • pour in the meat juices and gravy and bring to the simmer
  • cook for 5 minutes until the potatoes are well coated in the thick gravy
  • add the chopped parsley, stir and serve immediately

    food pot kitchen cooking
    Photo by Tookapic on


Now, before I get inundated with emails, txt’s, phone calls, and people sending me jelly fish!! I know I’ve left out the peas! But I thought life is too short to be soaking peas! 

This recipe will serve 4 people really well

Shopping List


250g of carrots, peeled, diced

250g of turnips, diced (turnip not swede)

2 medium onions, peeled, diced

1 celery stalk, dice

1 leek, white part only, sliced thinly

150g of pearl barley

salt and freshly ground black pepper

2.3litres of good quality lamb or mutton stock

100g of fresh kale chopped

500g of lamb shank


  1. Place the lamb shank in a pan large enough to hold the shank and enough water to cover, season well and simmer for 2hours or until the meat is very tender
  2. lift the shank out onto a plate and allow to cool
  3. add the pearl barley and the stock, bring to the boil, then simmer for 10 minutes
  4. now add all of the other ingredients except the kale and simmer for a further 15 minutes
  5. carefully shred the meat from the shank bone and add the meat to the broth
  6. add the kale and simmer for a further 5 minutes

check the seasoning and finish with some chopped parsley

the broth will taste even better the following day, and you can freeze it!

Happy cooking 


soup with minced herbs on round white ceramic plate
Photo by Zak Chapman on