Scotch broth

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Richard Corrigan's hearty Scotch broth recipe makes a delicious yet frugal dish, harnessing simple ingredients for a comforting and wintry dinner. Richard uses wonderful Welsh Lamb necks for this recipe - a deeply underrated cut of meat that when treated to a long, slow cook, pays off in bounds with rich flavour and melt-in-the-mouth texture.

First published in 2015





To begin, add the oil to a large, heavy-based plan and place over a medium heat. Sweat the vegetables and garlic for 5-10 minutes until soft and lightly golden
Add the lamb necks, followed by the pearl barley and approximately 2 litres of cold water. Bring to the boil, season with salt and pepper and add the bouquet garni
Simmer the broth for 2 hours, then remove from the heat. Carefully lift the necks out of the pan and flake the meat from the bone. Discard the bones and add the flaked meat back to the broth
Reheat the broth, adjust the seasoning to taste and stir in plenty of chopped parsley to serve
First published in 2015

Richard Corrigan has pioneered the rehabilitation of British and Irish food, reinterpreting the traditional and combining modern luxury with earthy, country cooking. His style, which holds ingredient-led simplicity at its core, is natural and instinctive and his pared back menus continue to be received with acclaim.

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