Scotch broth recipe | Angela Hartnett

This is a great, thick stew of a soup that is cheap to make, filling and tasty. In the traditional recipe, you would use the scrag-end of neck or breast of lamb, and it usually takes at least two hours to make. I had the idea for a cheat's version recently when I had a load of lamb left over from a roast. This version will make a comforting, fast supper.

Serves four.

25g butter
1 large onion, chopped
1 leek, chopped
3 carrots, chopped
1 small turnip, chopped
2 sticks celery, chopped
50g pearl barley
1½-2 litres of lamb stock
500g cooked shoulder of lamb, shredded
2 tbsp chopped parsley

Put the butter and all the vegetables in a pan and sweat for five minutes.

Add the pearl barley, cover with a litre of the lamb stock and cook on a medium heat for 25 minutes. Keep adding more stock as the barley absorbs it.

Once the barley has cooked, add the remaining stock until you have a nice consistency – you are aiming for a good, thick soup.

Add the shredded lamb and the parsley and bring to the boil. Serve the broth immediately with some nice, crusty bread.

• Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London

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