Scotch broth
- Portion size: Serves 6
- Hands-on time 20 min (plus 4 hours soaking for the split peas). Simmering time 3 hours 20 min.
- Difficulty: easy
Learn how to make classic Scotch broth with Sam Ellis-Cosgrove’s easy recipe, passed down from her granny Jean. This comforting, salty broth is studded with ham hock and creamy pearl barley.
Food blogger Sam hosts the Hampshire-based Duck Pie Supper Club. Find her on Instagram @sam_elliscosgrove.
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Ingredients
- 1 ham hock or small ham joint, 800g-1kg (smoked or unsmoked, depending on your preference)
- 1 ham stock cube (optional)
- 50g yellow split peas (rinsed thoroughly and soaked for 4 hours), drained
- 100g red lentils, rinsed thoroughly
- 100g pearl barley, rinsed thoroughly
- 2 leeks, finely chopped
- 2 carrots, finely diced
- ½ tsp white pepper
- Crusty bread and salted butter to serve (optional)
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Method
- Put the ham in a large pan and cover with cold water. Bring to the boil, then drain. Rinse the ham to get rid of some of the salt. Cover again with 2-3 litres of cold water and bring to the boil. Add the stock cube (if using), soaked split peas, red lentils and pearl barley, then simmer gently for 3 hours on a low medium heat, skimming any foam from the top as it cooks.
- Remove the ham and set aside to cool slightly. Add the leeks and carrots to the broth, then cook for a further 20 minutes until tender.
- Once the ham is cool enough to handle, shred half of it into bite-size pieces and add to the broth. Add the white pepper and some salt (if needed – it’s usually salty enough).
- I serve the broth with thick buttered sliced bread and extra ham on the side, like granny did.
Nutrition
- 361kcals Calories
- 8.1g (2.5g saturated) Fat
- 39.2g Protein
- 30.6g (3.7g sugars) Carbs
- 4.8g Fibre
- 3.4g Salt
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