This recipe dates back to WW1, from the trenches, where food was often not hot by the time it came from the field kitchen to the front line. Soldiers would often throw together whatever they had to hand to make a hot meal and cook them over a little stove in the trenches.
Trench stew is the order of the day, here on Remembrance Sunday…
Ingredients
- 1 turnip or large potato
- 1 parsnip
- 2 carrots
- ½ tin corned beef
- ½ stock cube
- 1 or 2 biscuits or stale bread
- 1 pint of water
Method
- Chop up the vegetables, carrots into small pieces, other veg larger pieces and add to pint of boiling water with stock cube in.
- As the veg becomes tender mix in 1/2 can corned beef (I didn’t as I’m vegetarian) and crumble in the stale bread or biscuits/crackers and simmer for a few more minutes.
Serves 2
