Scotch broth

• broth mix250g g

  (or a mixture of 75g pearl barley, 75g yellow split peas, 50g red split lentils and 50g green split or marrowfat peas)

• vegetable or olive oil1 tbsp tbsp
• onion↗1 large

  finely chopped

• leek↗1

  washed and sliced

• turnip1 medium

  peeled and finely chopped

• carrots↗3

  finely chopped

• celery sticks↗3

  trimmed and finely chopped

• lamb stock↗3 litres litres
• kale↗200g g

  chopped

Step-by-step instructions

1. 1

   Rinse the soup mix and soak in cold water for 8 hrs or overnight, covered in a cool place. Drain and rinse well.

2. 2

   Heat the oil in a large pan and fry the onion, leek, turnip, carrots and celery for 10 mins, covered with a lid, until soft but not golden. Add a generous pinch of salt and a good grinding of pepper.

3. 3

   Pour the stock into the pan and bring to a simmer. Add the drained soup mix, and gently simmer for 1 hr part-covered, until the barley and split peas are tender. Season again if needed. Stir in the kale, and cook for 10-15 mins until tender, then ladle into bowls to serve.