Food

Thanks both.

Ended up with half the stock in a very light veg soup thing for lunch then a shepherds (but really cottage but really shepherds because come on) pie is in the oven now with the rest of it.

Soup: added pearl barley as suggested above at the jelly stage while I brought heat in. Then brunoise squash, the same size of carrot, coins of young leek, then shredded spring greens at the last minute. Best review is that 4 yo asked for thirds.

Shep: mashed up mince while still raw until it was pastey, hot pan, crisped up and rid of all the water, finely diced onion (x 2), stock to deglaze, added a little stock to some cornflour to make a paste and added to thicken, more stock as it cooked. Carrot coins and potatoes in sep pots, layer of carrots over meat, drained potatoes and back on heat to dry out. Butter (too much, but also not enough), milk to loosen, whisk, layer, hot oven / lick stock pot clean. Currently waiting for it to brown and will go with undiagnosed greens.