This rib-sticking dish uses braising cuts as its base. It is traditionally made with sheep meat but you can use beef; shoulder and stewing chops are good. I went a bit mad with swedes and turnips, carrots and parsnips for the root vegetables and at the end added peas and
Recipe: Scotch broth
By Grant Allen
Herald on Sunday·
2 mins to read
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Scotch broth. Photo / Doug Sherring
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4 When the contents are tender, season well. You will be astounded as to how much salt and pepper it will take to get a good flavour. Once happy with the seasoning, add a cup of frozen peas and simmer until they are cooked.
5 Before serving add half a cup of chopped fresh mint.