Scotch broth

Serves 8

Ingredients:

1lb (450g) lamb neck

sea salt and freshly ground black pepper

2 tbsp olive oil

1 onion, finely chopped

4 carrots, finely chopped

4 celery ribs, finely chopped

2 cups hot chicken stock

8oz (225g) pearl barley

handful of curly parsley, finely chopped

Method:

1 Put the lamb in a large saucepan, cover with cold water, and season with salt and black pepper. Bring to a boil, then simmer for 30 minutes or until cooked. Remove with a slotted spoon, let cool slightly, then shred and set aside. Reserve the cooking liquid.

2 Heat the oil in a large saucepan, add the onion, and cook over low heat for 5 minutes or until soft. Add the carrots and celery and cook over very low heat for 10 minutes. Strain the reserved liquid, then add to the pan, and pour in the stock. Season with sea salt and freshly ground black pepper, then add the pearl barley and lamb. Bring to a boil, then reduce to a simmer and cook over really low heat for 1 hour or until the pearl barley is cooked. Add some hot water if it begins to dry out too much. Stir in the parsley, then taste and season again with salt and ground black pepper if needed.

3 Let cool completely, then transfer to a freezerproof container, making sure the lamb is covered with liquid (add a little chicken stock if it isn’t). Seal and freeze for up to 3 months.

4 To serve, defrost in the refrigerator overnight, then transfer to a pan and heat until piping hot. Serve with crusty bread.

Scotch broth