Scotch broth

1 kg mutton (or lamb)

250g pearl barley

few potatoes, quartered

stick celery, chopped 

few carrots, chopped

leek, chopped

onion, chopped

turnip or swede, diced

two handfuls kale or 1/2 cabbage, shredded 

black pepper and a few springs of thyme

2.5 litres stock

  • Brown the mutton in a frying pan or on a skillet.
  • Add all the other ingredients (except for the kale/cabbage) into a slow cooker. 
  • Place the meat on top, add seasonings and pour over stock.
  • Cook on high for around 4 hours.
  • Add the kale/cabbage.
  • After half an hour the barley should be soft, the meat falling apart and the kale/cabbage wilted.