TODAY’S RECIPE: Scotch broth

HEARTY lunch. Serves: 6.

Ingredients

75g pearl barley 75g yellow split peas 50g red split lentils 50g green split or marrowfat peas 1 tbsp vegetable oil 1 onion, chopped 1 leek, sliced 1 turnip, chopped 3 carrots, chopped

Method

3 celery sticks, chopped 3 litres lamb stock 200g kale, chopped 1 Rinse first four ingredients and soak in cold water for eight hours or overnight, covered, in a cool place. Drain and rinse well. 2 Heat oil in large pan and fry onion, leek, turnip, carrots and celery for ten minutes, covered with a lid, until soft. Season. 3 Pour stock into pan and bring to a simmer. Add drained barley, lentils and pea mix and simmer gently for one hour part-covered until tender. Stir in kale and cook for ten minutes until tender.

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