We tried the lamb navarin recipe featured in the Low Carbon Ringmer wiki recipe pages.
The ingredients were:
600g - 1kg middle neck of lamb, trimmed: we use stewing lamb from a local butcher
2 large carrots, peeled and cut into 1” lengths : bought locally
2 medium sized onions, quartered : bought locally
1 small turnip : no turnips. No swedes either. Used a butternut squash, locally sourced. Not even a close relative of a turnip but the flesh looks vaguely like a turnip
1 tsp sugar : country of origin not specified, but I suspect it was a long way away
1 tbsp flour: used Doves Farm flour - can't verify the origin, but Dove s' policy is to source locally where possible
1-2 tbsp dripping: missed that out, used sunflower oil instead; no indication of country of origin
500ml water or stock : used water. Stock tends to make things taste salty, even when there's no salt in the stock
bouquet garni : used mixed herbs instead, oh the ignominy
chopped parsley: from our garden, can't get more local than that.
So I give myself about 95/100 for local sourcing for this one.
The recipe says give it about 40 minutes; I usually find recipe timing for meat very short. I gave it an hour and a half and it still wasn't quite ready. But the overall effect of the vegetables, flour, sugar and liquid was a stew at just the right consistency, thick but smooth, and the squash was a passable alternative for the turnip.
The ingredients were:
600g - 1kg middle neck of lamb, trimmed: we use stewing lamb from a local butcher
2 large carrots, peeled and cut into 1” lengths : bought locally
2 medium sized onions, quartered : bought locally
1 small turnip : no turnips. No swedes either. Used a butternut squash, locally sourced. Not even a close relative of a turnip but the flesh looks vaguely like a turnip
1 tsp sugar : country of origin not specified, but I suspect it was a long way away
1 tbsp flour: used Doves Farm flour - can't verify the origin, but Dove s' policy is to source locally where possible
1-2 tbsp dripping: missed that out, used sunflower oil instead; no indication of country of origin
500ml water or stock : used water. Stock tends to make things taste salty, even when there's no salt in the stock
bouquet garni : used mixed herbs instead, oh the ignominy
chopped parsley: from our garden, can't get more local than that.
So I give myself about 95/100 for local sourcing for this one.
The recipe says give it about 40 minutes; I usually find recipe timing for meat very short. I gave it an hour and a half and it still wasn't quite ready. But the overall effect of the vegetables, flour, sugar and liquid was a stew at just the right consistency, thick but smooth, and the squash was a passable alternative for the turnip.
