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Scots Independent

The Flag in the Wind
Features - One Pot Lamb Stew

 Scottish Flag

One Pot Lamb Stew

On Thursday 30 November 2006 Scots, at home and abroad, will once again celebrate our Patron Saint’s Day – St Andrew’s Day. One of the most obvious signs of our Patron Saint that you can see every day of the year is the St Andrew’s Cross, also known as The Salrire, which is Scotland’s National Flag. Thanks to The Scottish Flag Trust our National Flag flies every day, and night, in the village near the site which tradition gives as the birth of The Saltire. Tradition has it that the flag, the white saltire on a blue background, the oldest flag in Europe and the Commonwealth, originated in a battle fought in East Lothian in 832AD. The battle which took place near the modern village of Athelstaneford saw a joint Pict and Scots army successfully defeat a force of Northumbrians. The Picts were led by Angus mac Fergus, High King of Alba, who led prayers for deliverance before the battle, and was rewarded by seeing a cloud formation of a white saltire (the diagonal cross on which St Andrew had been martyred) against a blue sky. The king vowed that if, with the saint’s help, he gained the victory, that Andrew would thereafter be the Patron Saint of Scotland. The Picts and Scots indeed won the day and The Saltire became the National Flag of Scotland and St Andrew in due course Patron Saint. Visit Athelstaneford to see the Battle Flag of Scotland flying proudly every day of the year and www.st-andrew.org.uk to find out more information on Athelstaneford and The Scottish Flag Trust.

With the weather on the cold side this week’s recipe will heat you up any day of the year. If the cold spell lasts One Pot Lamb Stew might be a very welcome dish at Andermas.

One Pot Lamb Stew

Ingredients: 650g cubed lamb; 25g pearl barley; 1 onion – finely chopped; 3 celery sticks – cut into chunks; 225g carrots – cut into chunks; 25g margarine; 150ml cider; 150ml stock; salt and pepper; thyme – fresh or dried

Method: Simmer the barley in a small pot for about ten minutes then drain. In a large pot malt the margarine and slowly cook the vegetables for seven minutes. Add the lamb and stir. Stir in the cider and stock, adding the seasoning and thyme and then the barley. Cover and cook for about an hour, stirring occasionally. Serve with tatties, or add potatoes and extra stock to the recipe.

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