Slow-cooker Scotch broth recipe | Sainsbury`s Magazine
The culinary ancestry of Scotch broth is lost in time, with pottages of meat, barley and root vegetables having been staples since the times of the Picts. Potat
Ingredients
- 300g floury potatoes, peeled and cut into 1cm dice
- ½ tbsp vegetable oil (optional)
- 1 x 300g pack extralean diced lamb, cut into smaller chunks
- 1 medium leek
- 2 large carrots, diced
- 150g swede, diced
- 2 medium parsnips
- 1 large onion, diced
- 60g pearl barley, rinsed
- 1 tsp fine sea salt
- 2 vegetable stock cubes, crumbled
- 75g shredded cabbage or kale
- crumbled extra-mature cheddar, to serve (optional)
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