Feel the need to flex my Scots heritage. I have lamb shanks, frozen veggie skins and ends waiting for me to use (celery root, onion ends, cabbage root and leaved and carrot ends and skins), bouillon paste, root veggies to spare and of course, the barley. I have besides the basic kitchen appliances a stock pot and slow cooker. Also have garden herbs.
I am always so amazed by the contributors in this and how global and still local you are. Thanks in advance for your feedback.