Sian’s dish is a real Welsh classic that was given to her by her grandfather, a Wireman in the Navy. It's his take on the hearty rustic broth which he often helped cook whilst at sea.
For Sian, 38, the dish reflects the wonderful Welsh countryside and all it has to offer, from the delicately flavoured salt marsh lamb to the locally sourced veg which includes, of course, leeks!
Sian is a beauty therapist from Swansea. She lives with her husband Adam, sons Sam and Issan and daughter Naomi.
Heat: Midlands
Judge: Tom Parker Bowles
Serves: 8-10
Ingredients
900g best end of lamb neck (including bones) whole
2 x large onions, sliced
3 x celery sticks (including leaves), thinly sliced
4 x medium carrots, thickly sliced
1 x large parsnip, cut into 2cm chunks
1 x medium swede, cut into 2cm chunks
3 x leeks, sliced
Bunch parsley, chopped
4 x medium potatoes, peeled, cubed into 2cm chunks
Sea salt and freshly ground black pepper, to taste
To serve:
Soda bread and Caerphilly cheese
Method
1. The day before serving, put the lamb in a very large saucepan, cover with 1.7l cold water, season, bring to the boil and simmer gently for 1 hour. Remove from the heat, allow to cool and put in the fridge overnight.
2. The next day, skim off the fat from the surface, remove the bone from the pan and remove the meat from the bone. It should come away easily. Shred the meat with two forks, and then return to the pan. If you don’t have time to leave overnight, then skim the fat as the lamb is simmering, remove the meat from the bone and return to the pan as directed above.
3. Add the onion, celery, carrots, parsnip, swede, two thirds of the leeks and half the parsley. Cover and simmer for 1 hour.
4. Add the potatoes and cook for 10 minutes.
5. Add the remaining leek and cook for 10 minutes.
6. Add the remaining parsley, taste for seasoning and serve with soda bread and Caerphilly cheese.