Saturday 19 December
Rootling through the freezer produced a bag of lamb bones from some previous leg o'. Soothing soups are still good for Holt, so we embarked upon preparing a Saturday-long-simmered Scotch broth.
The procedure was much as usual, but we took Gordon Ramsay's advice and sizzled a little tomato paste in the lamb-fat at the bottom of the pan after browning the bones and vegetables but before adding the water.
Another oddity: we added a couple of big parsnips to the browning vegetables. They made the resultant broth a little too sweet, but it still was a succulent stewy soup.