Scotch Broth

Scotch Broth is a thick, nourishing Scottish soup, in which the lamb, the root vegetables and the barley come together in a single bowl.

1. Cover the lamb with cold water, bring it to the boil, and skim it carefully.

2. Add the barley and the bay leaf, then over a low heat cook it for 60 minutes.

3. Add the diced carrot and parsnip.

4. Put in the sliced leek and the celery stalk.

5. Cook it for a further 30 minutes, until everything softens and the soup thickens from the barley.

6. Season it with salt and pepper, and serve it with plenty of parsley.

Tip: This is a "one-pot soup" – the barley thickens it further over time; the next day it is almost of stew consistency, in which case thin it with a little water.