Flat rib broth recipe
 This is a great comfort food for the late autumn and winter months. A warming meal in a bowl, cheap to make and feds a crowd. Serve with crusty bread and butter and a smear of English mustard on the rib. 1 tbsp vegetable oil4 carrots, 2 finely chopped, 2 diced 1 onion, finely chopped1 large stick celery, finely chopped1kg/2lb 4oz flat rib, or short ribs (including the bone) 125g/4½oz pearl barley125g/4½oz split peas2 bay leavessalt and freshly ground black pepper100g/3½oz lentils1 leek, sliced1 small turnip, cut into 1cm/½in dice2 medium potatoes, cut into 1cm/½in dice 1 tbsp vegetable oil 4 carrots, 2 finely chopped, 2 diced 1 onion, finely chopped 1 large stick celery, finely chopped 1kg/2lb 4oz flat rib, or short ribs (including the bone) 125g/4½oz pearl barley 125g/4½oz split peas 2 bay leaves salt and freshly ground black pepper 100g/3½oz lentils 1 leek, sliced 1 small turnip, cut into 1cm/½in dice 2 medium potatoes, cut into 1cm/½in dice Method Heat the vegetable oil in a large saucepan over a medium heat. Add the two finely chopped carrots, the onion and celery and cook for five minutes, or until soft. Add the flat ribs and 3 litres/5¼ pints of boiling water to the pan. Bring back to the boil and add the pearl barley, split peas and bay leaves. Place a lid on the saucepan and reduce the heat. Simmer with the lid on for 1½ hours.Taste and add a good pinch of salt and pepper, to taste. Add the lentils and cook for a further 20 minutes, making sure to replace the lid.After 20 minutes, add the leeks, the reserved diced carrot, the turnip and the potatoes and cook for a further 20 minutes, or until tender.Adjust the seasoning by adding salt and pepper if required.Remove the flat ribs from the pan and set aside on a warm plate.Ladle the broth into serving bowls and carve a piece of flat rib from the bone and place on top of the broth. Heat the vegetable oil in a large saucepan over a medium heat. Add the two finely chopped carrots, the onion and celery and cook for five minutes, or until soft. Add the flat ribs and 3 litres/5¼ pints of boiling water to the pan. Heat the vegetable oil in a large saucepan over a medium heat. Add the two finely chopped carrots, the onion and celery and cook for five minutes, or until soft. Add the flat ribs and 3 litres/5¼ pints of boiling water to the pan. Bring back to the boil and add the pearl barley, split peas and bay leaves. Place a lid on the saucepan and reduce the heat. Simmer with the lid on for 1½ hours. Bring back to the boil and add the pearl barley, split peas and bay leaves. Place a lid on the saucepan and reduce the heat. Simmer with the lid on for 1½ hours. Taste and add a good pinch of salt and pepper, to taste. Add the lentils and cook for a further 20 minutes, making sure to replace the lid. Taste and add a good pinch of salt and pepper, to taste. Add the lentils and cook for a further 20 minutes, making sure to replace the lid. After 20 minutes, add the leeks, the reserved diced carrot, the turnip and the potatoes and cook for a further 20 minutes, or until tender. After 20 minutes, add the leeks, the reserved diced carrot, the turnip and the potatoes and cook for a further 20 minutes, or until tender. Adjust the seasoning by adding salt and pepper if required. Adjust the seasoning by adding salt and pepper if required. Remove the flat ribs from the pan and set aside on a warm plate. Remove the flat ribs from the pan and set aside on a warm plate. Ladle the broth into serving bowls and carve a piece of flat rib from the bone and place on top of the broth. Ladle the broth into serving bowls and carve a piece of flat rib from the bone and place on top of the broth.