Autumn Casserole

Ingredients

• 175 g pearl barley
• 500 g lamb necks, fillet cut into large cubes
• 25 g butter
• 25 g plain flour
• 2 tablespoons tomato puree
• 2 vegetable bouillon cubes, made up with
• 900 ml water
• 1 large leek, washed and sliced into thick rings
• 2 medium carrots, peeled and sliced into thick rings
• 2 sticks celery, cut into 5cm sticks