It always feels strange to be talking about soup in summer, but when there is an abundance of vegetables in season, along with new season meat, it is a perfect way to showcase them. This is my take on a traditional Scottish dish which is called variously hotch potch or hairst bree (harvest broth). Traditionally made with neck of lamb or mutton, I prefer to use the shank as it renders it a bit meatier with less fat in my experience. The vegetables can be any that are in season at the time, and I tend to use whatever can be supplied from my Dad’s allotment, but peas and broad beans are a must. Some people prefer to cook the vegetables for a long time but I believe you should give them as short a cooking as possible to maintain their bite and vivid colours.