top of page

Scotch Broth

Updated: Mar 12, 2022

(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.)

 
 
 

Recent Posts

See All
Aloo Paratha

(by Rakhee Verma) Potato filling: 2 large russet potatoes 1 medium white onion, finely chopped 1 t. cumin seeds 1 t. ajwan seeds 1/4 t. turmeric 1/2 t. garam masala small handful of finely chopped cor

 
 
 
Linguine with Crab

(by Aimee Lee Ball) 8 oz. linguine 2 T. extra virgin olive oil 2 small garlic cloves, minced 1/2 lb. fresh lump crab juice of 1 lemon large handful of Italian parsley, chopped salt and freshly ground

 
 
 
Baked Alaska

(by Connie Meyer) For the brownies: 2/3 c. butter 4 oz. Baker’s unsweetened chocolate 1 1/3 c. all-purpose flour 1 t. baking powder 1/2 t. salt 4 eggs 2 c. white sugar 2 t. vanilla For the meringue:

 
 
 

Comments

bottom of page