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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
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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