A traditional favourite....
1. Place a medium pan of cold water onto boil. Once water is boiling add the rinsed scotch broth mix. Bring to the boil again, and let it boil for 5 mins. Reduce heat to a simmer and cook for a further 30 mins, stirring occasionally, until it is al dente (firm texture, not quite cooked). Drain and rinse under cold running water and set aside until ready to use.
2. While the scotch broth mix is cooking prepare your vegetables. Chop the onions and shallots finely. Chop the root vegetables into small cubes of the same size so they cook at the same rate.
3. Place a large heavy bottomed saucepan onto a medium heat. Add 2 tablespoons of vegetable oil. Place the chopped onions and shallots into the pan with the bay leaf and thyme sprig. Cook on a low heat, stirring frequently, until the onions are translucent and soft (around 5 mins).
4. Add the carrots and cook gently for another 5 mins being careful not to let them burn. Add the remaining chopped vegetables and stir.
5. Add the hot lamb stock and reduce heat to a gentle simmer for 15 mins.
6. Add the par-cooked scotch broth mix with a little black pepper. Continue to simmer for around 10 mins, on a medium heat, until the vegetables are just cooked through but not soft.
7. Remove from the heat. Add a large squeeze of fresh lemon, chopped chives and parsley to the pan. Check for seasoning - add more pepper and a little salt if required.
8. Serve in big bowls topped with a little more chopped herbs.
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