As it's Burns Night this weekend (Saturday 25 January), we’ve put together our favourite recipe for a simple celebration meal.
Forget the haggis and whisky sauce, this traditional Scotch broth is straightforward and delicious with or without meat.
You will need:
1 large onion
900g of mixed veg, whatever you like. Parsnips, turnips, leeks, carrots, kale or cabbage all work well.
80g of pearl barley (this is the important bit
1 tsp of Marmite (Bovril etc will do)
2 tbsp vegetable oil
1 tsp of dried mixed herbs
Salt and pepper
1kg any cut of lamb, on the bone or breast meat (optional)
If you want a meaty broth, take your lamb - shoulder is best but anything will do as it’s being slow cooked. Rub it with salt and pepper, cover with tin foil on a baking tray and cook in the oven for three hours at 180C. Pull off the bone in chunks and leave to one side.
Take your veg and make sure it’s cut into small chunks, about 1cm cubed. In a large frying pan or wok, heat the oil and then add the onion. Cook for 10 minutes. Then add the rest of the veg. You want to cook it on a medium heat for about 20 minutes until everything has softened.
Add a litre of water (or 500ml of water and 500ml of lamb stock if you prefer), the pearl barley, Marmite and herbs. If you’re using lamb, add that too. Simmer for about an hour, until the pearl barely is cooked. If it starts to dry out too much, add more water.
Serve with crusty bread and enjoy Burns Night!