Irish Stew

4 lb Quorn chunks/soya chunks/firm Tofu

4 lb potatoes, peeled

10 small onions, sliced

2 oz Pearl barley

2 pints vegetable stock

Salt and pepper, to taste

Directions

That's the basic recipe. You can add a load of sliced carrots and leeks to make it go further and about 5-6 tsps. of Worchestershire sauce or regular brown sauce.

If you like, you could add a half a pint of Guinness to your stock. I make my stock from the potato peelings, carrot tops, leek ends, and any other stuff I find lurking in the refrigerator.

You'll need to start with about 5 pints of liquid. Then place everything into a large pan, bring to the boil, and then simmer until the vegetables are cooked.