Scotch broth


  • 250g/8oz carrots, peeled, diced
  • 250g/8oz turnips, diced
  • 2 onions, peeled, diced
  • 1 celery stalk, diced
  • 1 leek, white part only, sliced
  • 75-125g/3-4oz pearl barley
  • 125g/4oz dried peas, soaked in water for 4-5 hours, drained
  • salt and freshly ground black pepper
  • 2.3litres/4 pints lamb or mutton stock
  • 85g/3oz kale, chopped (optional)


    step 1

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

    step 2

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

    step 3

    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.