Prep Time:5 mins
Understanding food allergies and intolerances
Scotch broth
Cooking Time:240 mins
Serves:12 Adults
This traditional Scottish dish is rich, filling and warm enough to take the chill out of the coldest bones. Great for warming up after outdoors activity in winter.
Ingredients
- 450g / 1lb stewing lamb
- 450g / 1lb stewing beef
- 1 chicken stock cube
- 2 large onions
- 1 large carrot
- 1 medium turnip
- 2 leeks, green tops only
- 200g / 7 oz. of pearl barley
- A tied bunch of fresh herbs; bay leaf, parsley, thyme and rosemary
- 4 cloves of garlic
- 1 tablespoon of olive oil
- 2 litres / 4 pints of cold water
- Salt and pepper to taste
Method
- Brown the meat in a frying pan with the oil
- Chop all the other vegetables; onions, carrots, turnip, leeks, garlic
- Add 2 litres / 4 pints of cold water to large cooking pot and put in the meats, and the scrapings off their pan, before adding the chopped vegetables, herbs, and stock cube
- Bring slowly to the boil, and then skim off excess fat
- Simmer for 4 to 5 hours, allow cooling, then skimming again, and take out the herb bouquet
- Check seasoning and serve steaming hot
What you will need
- Frying pan
- Saucepan
- Wooden spoon
Serving suggestions
Serve with a slice of crust wholegrain bread
"Use a low-sodium stock cube to reduce your salt intake"
