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4
Medium
By Mark Hix
Published 2008
Long, slow cooking not only suits mutton, it also gives you a well-flavoured stock to make the broth. You can vary the vegetables and pulses here, according to what you have in your fridge and larder - perhaps adding yellow or green split peas, maple peas, celeriac or any other root vegetable. Even a few cabbage leaves at the end would add a touch of colour and texture.
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