Scotch broth

by Richard Corrigan
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Ingredients

Fresh Meat

  • 2 Welsh Lamb necks, on the bone, each weighing 300-400g

Fruit & Vegetables

  • 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

Cereals, Grains & Pasta

  • 40g of pearl barley

Spices & Dried Herbs

  • 1 bouquet garni

Salad & Fresh Herbs

  • parsley

Oils & Vinegars

  • 200ml of olive oil

Store Cupboard

  • salt
  • pepper