Scotch Broth

|Scotch Broth|carrots turnip celery potatoes savoy cabbage parsley|500g leftover roast lamb shredded75g pearl barley2 onions diced2 carrots peeled and diced2 small turnips peeled and diced2 sticks of celery washed and chopped2 potatoes peeled and diced½ savoy cabbage cored and finely shredded1 bunch of fresh thyme1 bunch of fresh parsley roughly chopped2 L lamb stock or water|Soak the pearl barley in some water. In a large pan saute the onions carrots turnips and celery till tender. Add the drained and rinsed pearl barley and the potato mix through then add the stock or water and the thyme. Bring to the boil and simmer for about 30 mins till the barley is tender. Stir in the lamb and the cabbage and simmer for a further 15 mins. Sprinkled over the parsley and serve with crusty bread.You can cook the lamb from scratch by either slow raosting for up to 3 hours or by adding to the sauteed veg and cooking in the water or stock till tender and then add the pearl barley and potato.|30.00 minutes|1|/boxmaster