Scotch broth

Method

Place the beef or lamb bone in a large pot with water and bring to a rolling boil, skimming any scum that rises to the surface for the first 5 minutes. Add the pearl barley and dried peas, then reduce to a gentle simmer. After 30 minutes, add the roughly chopped root vegetables - carrots, swede, onion and celery - along with salt and pepper. Continue simmering for a further 45 minutes until the barley is tender. Add the chopped leeks and cabbage about 15 minutes before the end of cooking, adjusting seasoning to taste. Serve piping hot in deep bowls, garnished with fresh parsley, removing any large bones before serving.