Scotch Broth

Scotch Broth

The Jocks get something of a bad press when it comes to food. Apparently it's all deep-fried Mars Bars, deep-fried pizza and lurid orange fizzy drinks that strip the enamel from your teeth – and that's just for breakfast. But scratch the grease-stained surface of a typical kitchen worktop north of the border and you will find the leftovers of some of the UK's, if not the world's, finest ingredients and dishes. Think Arbroath smokies, Highland beef, Scottish salmon, Scotch pies, black pudding, shellfish, haggis (so, so good – please try it if you haven't) and whisky by the barrel. Oh, and Tunnock's Caramel Wafers. Whack in the hearty Scotch Broth as well and you can see that our Sweaty cousins are somewhat hard done by. Just don't try deep-frying it... Serves 6.

Ingredients:
1kg neck of lamb
2.5 litres water
275g carrots, sliced
275g swede, cut into chunks
350g leeks, rinsed and sliced
1 large onion, sliced
2 bay leaves
75g pearl barley or soup mix, soaked overnight
1 tbsp salt
parsley

Method:
1. Put the lamb in a pot and cover with water. Bring to the boil, removing any scum that forms. Simmer gently for 30 minutes, then add the vegetables and bay leaves.
2. Cook very gently for 1 hour then remove the lamb. Add the salt and and barley and cook for a further 30 minutes until everything is tender.
3. Remove the cooled lamb from the bones – it should just fall off – and return to the pan. Check for seasoning. Warm through and serve with a sprinkling of chopped parsley and crusty bread.