Scotch broth

Ingredients

250g/8oz carrots, diced
250g/8oz turnips, diced
2 onions, diced
1 stick celery, diced
white of 1 leek, sliced
75-125g/3-4oz pearl barley
125g/4oz dried peas, soaked for 4-5 hours
salt and pepper
about 2.3L/4pt lamb or mutton stock
kale or other bitter winter greens, chopped (optional)

Method

1. Add all the ingredients to the stock.
2. Simmer gently for a couple of hours, making sure that the peas become mushy and the barley expands and becomes soft and white.
3. If you wish, add a few ounces of kale 10 minutes before the end of the cooking time. Check the seasoning and serve.