Someone asked about a recipe for the broth I was making.
There isn’t really one as such. I just cook the ham shank first and then add the veggies. I purchase a bag of ready chopped broth mix, consisting of leek, carrot, swede, turnip, dark cabbage and a sprig of thyme.
I also add pearl barley, lentils, chick peas and split peas (the amounts depend on how you want your broth to be) and simmer. I also add a stock cube. The meat is taken from the bone and cut into small pieces. I tend to cook it mostly the night before, as with a lot of dishes it seems to taste better when it is heated for the second time. There is a scientific reason for that but can’t remember what it is! The dumplings are just flour and suet mixed with water and seasoning added. I use vegetable suet these days.
Good old-fashioned cheap food.
Talking of old-fashioned, the scales below are exactly the same as the ones I use for weighing ingredients. I believe they date back to at least the late 1940s. They still weigh spot on..though only in pounds and ounces of course.