1 In a heavy-based pot heat the oil or dripping then add the onions. Sweat down a little, allowing no more than a little colour to form
2Â Add the remaining vegetables and stock and bring gently to the boil. Turn down to a simmer
3Â Continue to simmer until potatoes and turnip are cooked and carrot and onion have softened
4Â Add the meat, stir, and heat gently for a couple of minutes to warm the meat through
5Â Serve in bowls, ideally with warm bread and a dram of whisky
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