Skinnyscottishbroth

There aren't many occasions where you get a chance to wax lyrical about the qualities of Scottish cuisine that are veggie and vegan friendly. Simply due to the nature of our place in the world, quite some way north of the equator, we haven't found ourselves creating dishes packed only with the good stuff as there has been, over many centuries, a distinct lack of Mediterranean vibrancy in the Scots diet.

However, where there is nourishment, flavour and plenty of goodness is in our longstanding Scotch Broth, a stew or soup packed with root veg, barley and any other goodness you fancy that fits that classic broth mix.

For my own version, which doesn't go breaking any rules or set the heather alight, I have opted for some mild heat with white pepper and a fresher cruch with cavolo nero to add that little extra greenage and vibrancy in this dish which is best suited for dreach and dreary nights when all you really need is a warm embrace in a bowl.

Ingredients

100g celery, chopped lengthways
200g carrots, chopped lengthways
3 sprigs thyme
1 large sprig rosemary
3 large leaves of cavolo nero, sliced into ribbons
150g pearl barley
100g green split peas
1.4 litre veg stock
1/2tsp white pepper
Salt and pepper (plenty of both) for seasoning
Handful of chopped chives and cress

Method

Add your celery and carrots to a deep soup (heavy set) or stew pan and fry off on a low to medium heat with your thyme and rosemary and season well, cooking for 10-15 minutes until softened.

To your pan add your pearl barley and peas, stirring until the veg and herbs are well coated, and continue to cook for 3-5 minutes ensuring nothing sticks. To all of this now add your stock and white pepper and, over a low heat, cook with a lid on until your barley is cook al dente.

Around ten minutes prior to serving add your caolo nero, still on a low heat, and cover once more. To serve and finish ladel into a bowl and top with chopped chives and cress and crack on plenty of black pepper.

Simple and slow but full of flavour and plenty of warm goodness this batch will give you around 6-8 servings, so best suited to those cold weekend nights when you've the family together huddled by the TV prematurely watching Home Alone and Die Hard hiding from the baltic surrounds.