Icelandic lamb soup (Kjötsúpa)

1. Cut the lamb shoulder into large pieces, put it into a large pot, cover with the cold water and bring slowly to the boil, carefully skimming off the foam.

2. Add the chopped onion, oats, thyme and salt, cover and simmer over low heat for 1 hour.

3. Meanwhile, peel the swede, potatoes and carrots and cut them into fairly large 2-3 cm pieces.

4. Add the vegetables to the soup and cook for another 25-30 minutes until everything is tender.

5. Lift out the meat, take it off the bones, cut into bite-sized pieces and return it to the soup; season with salt and pepper.

6. Serve piping hot in deep bowls.

Tip: Kjötsúpa is Iceland's favourite winter soup; free-roaming Icelandic lamb is especially flavourful, and the soup is made from little more than that. A small handful of oats gently thickens the broth, an old trick of Icelandic housewives. You can replace the swede with parsnip; it's even better the next day, once the flavours have melded.