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Scotch Broth

(by Keira Smith)

(adapted from BBC Good Food)


8 oz. carrots, peeled and diced

8 oz. turnips, peeled and diced

2 onions, peeled and diced

1 celery stalk, diced

1 leek, white part only, sliced

3 – 4 oz. pearl barley

4 oz. dried peas, soaked in water for 4 - 5 hours, drained

salt and freshly ground black pepper

4 pts. lamb or mutton stock

3 oz. kale, chopped (optional)


Heat all the ingredients, except the kale, in a large saucepan until boiling.

Reduce heat and simmer gently 2 - 3 hours, or until the peas and pearl barley are soft.

Stir in the kale, and cook for a further 10 - 12 minutes, or until the kale is tender.

Season, to taste, with salt and freshly ground black pepper.


(Read When Mum Is Essential, Not Just to Me, the story that accompanies this recipe.)

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