250g (approx) cut of Fredriksdal mutton, neck/shank is ideal
sprig of rosemary/parsley stalks
15mls rapeseed oil
1 onion, peeled and sliced finely
2 large carrots, peeled and grated
4 new potatoes
3 spring onions, cleaned and sliced
1 courgette, sliced finely
50g fresh peas
Approx 1L water
Lightly salt to taste
Place mutton in pan with rosemary sprig and cover with water (approx 1L). Bring to boil and skim surface.
Cover and simmer for 2hrs.
In another pan, heat oil and sauté onion lightly. Wash, slice potatoes and add to pan along with the carrot.
Pour over mutton stock (discard rosemary stalk) and simmer for 8-10minutes to almost cook potatoes.
Meanwhile strip meat from bone and dice. Add to chunks to pan.
Add remaining greens and simmer for a further 5minutes to soften vegetables but retain colour.
Add chopped herbs and season to taste.
Serves 2 as a main meal