Scotch Broth Recipe - Great British Chefs
Richard Corrigan recreates a classic Scotch broth recipe using flavourful lamb neck and pearl barley - the perfect winter warmer
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.greatbritishchefs.com.
Ingredients
- 2 Welsh Lamb necks, on the bone, each weighing 300-400g
- 50g of carrots, diced
- 50g of onion, diced
- 50g of leek, diced
- 50g of celery, diced
- 50g of celeriac, diced
- 50g of turnip, diced
- 3 garlic cloves, sliced
- 40g of pearl barley
- 1 bouquet garni
- parsley
- 200ml of olive oil
- salt
- pepper
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