Year Wheel

Imbolc feast

Lamb and leek stew with colcannon, Seville orange pudding, and a cup of barley water for the returning light.

Serves 2 — double for 4.

Main

Lamb (or mutton) and leek stew

Ingredients

  • 300g diced lamb shoulder or neck fillet (mutton if you can source it)
  • 1 tbsp butter or oil
  • 2 leeks, sliced
  • 1 small parsnip, chopped
  • 500ml lamb or vegetable stock
  • 1 bay leaf
  • A few sprigs of thyme
  • Salt and pepper

Method

  1. 01

    Brown the lamb in the butter in a heavy pot, then remove and set aside.

  2. 02

    Soften the leeks and parsnip in the same pot for 5 minutes.

  3. 03

    Return the lamb, add the stock, bay leaf and thyme.

  4. 04

    Cover and simmer for 1.5–2 hours until the meat is tender.

  5. 05

    Season to taste and serve hot alongside the colcannon.

Colcannon

Ingredients

  • 2 medium potatoes, peeled and chopped
  • 100g kale, shredded (tough stems removed)
  • 25g butter
  • 2–3 tbsp milk
  • Salt and pepper

Method

  1. 01

    Boil the potatoes until tender, about 15–20 minutes.

  2. 02

    Meanwhile, steam or boil the kale for 4–5 minutes until just wilted, then drain well.

  3. 03

    Mash the potatoes with the butter and milk until smooth.

  4. 04

    Fold in the kale, season, and serve.

Buttered cabbage

Ingredients

  • ¼ white or green cabbage, shredded
  • 15g butter
  • Salt and pepper

Method

  1. 01

    Blanch the cabbage in boiling water for 3–4 minutes, then drain well.

  2. 02

    Toss with the melted butter, season, and serve alongside the stew and colcannon.

Dessert

Seville orange pudding

Ingredients

  • 2 tbsp Seville orange marmalade
  • 50g butter, softened
  • 50g caster sugar
  • 1 egg
  • 50g self-raising flour
  • Zest of ½ a Seville orange (or a regular orange)

Method

  1. 01

    Grease two small pudding basins or ramekins and spoon the marmalade into the base of each.

  2. 02

    Cream the butter and sugar, beat in the egg, then fold in the flour and zest.

  3. 03

    Spoon the batter over the marmalade and cover each basin with foil.

  4. 04

    Steam for 35–40 minutes until a skewer comes out clean.

  5. 05

    Turn out and serve warm.

Drink

Barley water with lemon and sugar

Ingredients

  • 50g pearl barley
  • 750ml water
  • 1 lemon, zest and juice
  • 2–3 tbsp sugar, to taste

Method

  1. 01

    Rinse the barley, then simmer in the water for 30 minutes.

  2. 02

    Strain, keeping the liquid (save the barley for soup if you like).

  3. 03

    Stir the lemon zest, juice and sugar into the warm liquid.

  4. 04

    Chill and serve cold, diluted to taste.