MOROCCAN RECIPES (SCOTCH BROTH)

 Ingredients

-         250g/8oz  carrots, peeled, diced

-         250g/8oz turnips, diced

-         2 onions, peeled, diced

-         1clelery stalk, diced

-         1leek, white part only, sliced

-         75-125g/3-4oz pearl barley

-         125g/4oz dried peas, soaked in water for 4-5 hours, drained

-         Salt and freshly ground black pepper

-         2.3litres/4 pints lamb or mutton stock

-         85g/3oz kale, chopped (optional)

-         Salt and freshly ground black pepper

Method

-         In a medium heat mix all the ingredients together, except the kale, with a sizeable saucepan until boiling.

-         Lower the heat and simmer gently for a 2¹/₂ hours, or until the peas and pearl barley are tender.

-         Add in the kale and cook for a further 10 minutes, or until the kale is soft. Season, to taste, with salt and freshly ground black pepper.

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