Recipes

You can use the recipe search box below to find some tasty new recipes.

Scotch Broth

Trim away the excess fat then put the lamb into a large pan with the water, pearl barley and peas and plenty of seasoning. Bring the liquid to the boil, cover the pan and simmer for 1 hour.

Add the prepared carrots, onion, leek and turnip, and when the broth returns to the boil simmer it for another 30 minutes. Stir in the cabbage and cook for a further 15 minutes. Skim off the fat, season to taste, stir in the parsley and serve piping hot.

Post a comment

Your email address will not be published. Required fields are marked *

– Ingredients –

1lb scrag end neck of lamb 450g
6cups water 3pt/1.7l
1oz pearl barley 25g
2oz dried peas, soaked overnight 50g
1 large carrot, sliced
1 large onion, sliced
1 small leak, trimmed and sliced
1 small turnip, diced
4oz shredded cabbage 100g
1tbsp chopped parsley

– Author –

BigBarn Purchase Ingredients

Join the BigBarn Local Food Community

Newsletter

Hear about seasonal food, articles about food, interesting food news in your area and offers.

(A postcode will help us give you local news)

Please check at least one option below

List *

You can change your mind at any time by clicking the unsubscribe link in the footer of any email you receive from us, or by contacting us at [email protected]. We will treat your information with respect. For more information about our privacy practices please read our privacy policy. By clicking below, you agree that we may process your information in accordance with these terms.

No, thank you