Recipe for the day

Scotch Broth When you eat this heart-warming soup you just know it is good for you. INGREDIENTS Serves 4-6 700g of any cheap cut of lamb or mutton, with any excess fat removed. If the meat has some bones in, use 100g more 1.5 litres water 130g pearl barley 150g dried peas, soaked overnight 25g butter 1 medium-sized onion, chopped 1 leek, sliced thinly 1 small turnip, chopped 2-3 carrots, diced A handful of shredded cabbage 1 tbsp freshly chopped parsley 2 sprigs thyme Salt and pepper. I prefer white pepper because of the kick it gives to the broth METHOD 1Place the meat in the water with the salt and pepper and bring to the boil. Once boiling reduce the heat to a gentle simmer. Cover and cook for 2 ?-3 hours until the meat is tender. Skim off any fat from the surface. 2When the meat is cooked, lift it out and pour the stock into another vessel for later. Remove any bones and chop up the meat into small chunks about 1cm in size. 3Melt the butter in the pan used for cooking the meat and fry the onion, leek, carrots and turnip gently for 5 minutes. 4Add the barley, herbs and drained peas, and pour over the stock from the meat, and add the meat. 5Bring to the boil then reduce the heat and simmer for 1 hour until the peas are tender. 6Add a little more water if the soup is too thick during the cooking time. This is delicious served with soda bread.