Scotch Broth

• 1lb of fresh chicken pieces
• 50g pearl barley
• 1 large onion
• 1 small farm-fresh cabbage
• 1 large Lincolnshire leek
• 1 small turnip
• 1 Spalding swede
• 3 carrots
• 50g split peas or fresh peas
• 3 pints water
• 2 tablespoons of freshly chopped parsley
• salt and pepper
• 1 tablespoon olive oil

Method

1. Pre soak the barley and split peas
2. Chop all the vegetables
3. Heat the oil and add the chopped onion. Once softened add the water and meat and boil, skimming off any fatty deposits from the top.
4. After boiling for about half an hour add the barley and peas and simmer for another 30 minutes.
5. Add the remaining vegetables.
6. Remove the bone and strip off the meat and return this to the pot.
7. Add parsley before serving. Great with warmed Pocklington's bread rolls.