I bought some organic barley last week.
'Barrrrrrely' as my Glaswegian granny used to say. I bought it because I'd had a sudden flashback to her Scotch Broth.
It was grand-maternal love in a bowl.
My main memory is of eating it in front of the A-Team. Let me tell you, there's nothing like being heartily nourished on a cold Saturday afternoon while watching BA get put to sleep to ride on Howlin' Mad Murdock's plane as another plan comes together (whatever Gen Z might say).
Anyway, my granny's no longer here and so I can't ask her for the recipe. And even if she was, she would probably tell me in her, ahem, unapologetically 'colourful' Weegie that there was no such thing as a proper recipe for the stuff.
'It's jist sumthin' ye thraw thegither, son'
But given that I am a soft Sassenach, I did want at least a starting point. I thought this recipe was pretty good, and very simple.
And of course, you can buy most of what you need - barrrrrrely aside - on this week's market.
If you have a better or different recipe for Scotch Broth, I'd love to hear it.
Hae yersels a guid Sunday, anyways.
Nick
PS - here's something my granny would have definitely got behind - £25 off for both you and a pal when you refer them to Wylde. Click here to get started.
