Scotch broth

500g diced mutton

200g pearl barley

100g yellow split peas

handful of new potatoes, quartered

stick celery, chopped 

large carrot, chopped

leek, chopped

onion, chopped

turnip or swede, diced

two handfuls kale

2.5 litres stock

  • Brown the diced mutton in a frying pan.
  • Add all the ingredients into a large pot and bring to the boil.
  • Pop on the lid, turn down the heat and simmer for around 40 minutes until the barley and peas are soft.