Hairst Bree by Shirley Spear
Hairst Bree means Harvest Broth in Scots. It is also known as Hotch-Potch and is a traditional one-pot meal as eaten by generations of Scottish families.
The idea is to use fresh vegetables in season and readily on-hand – perhaps from your garden or allotment. Nourishing, warming and very tasty, I cannot think of anything more delicious to make for a bonfire night family supper with friends.
Ingredients: Serves up to 12
2 Scotch lamb shanks, seasoned all over with salt and pepper
1 tbsp. rapeseed oil
3½ pints cold water
50g pearl barley
1 tsp. table salt
2 medium potatoes
3 medium carrots
½ medium neep or 4 small white turnips
1 large white onion
A selection of available vegetables, such as:
2 large leaves of curly kale or savoy cabbage, rolled into a cigar shape and finely shredded
2 florets of cauliflower, broken into mini florets
2 florets of broccoli, broken into mini florets
4 spring onions, sliced in small rings
1 small green or yellow courgette, or both, soft seeds removed and diced small
25g garden peas and/or 25g broad beans, shelled
50g fresh green beans, topped and tailed, or 2 sliced runner beans or a few mange tout
1 heaped tbsp. fresh parsley, finely chopped
1 heaped tbsp. fresh mint, finely chopped
Method
1 Heat oil in frying pan and seal seasoned lamb shanks all over.
2 Place lamb in a large soup pot, cover with cold water. Bring to boil, skim-off any scum that has risen to the surface with a slotted spoon. Add pearl barley and salt, return to boiling point, cover with lid and simmer slowly for at least 1 hour.
3 Meanwhile wash, peel (or just scrub skins) and prepare the vegetables, beginning with the onion, potatoes, carrots, and turnip. Aim to dice everything into small pieces, roughly equal in size.
4 After lamb has been simmering for 1 hour, add these prepared root vegetables and continue simmering for a further 20 – 30 minutes.
5 While these are cooking, prepare all other vegetables you have selected and add to broth. Simmer for 5 minutes.
6 Turn off heat, remove lamb shanks and flake the meat from the bones, in large pieces. Return meat to the saucepan, together with freshly chopped herbs. Stir everything well and check seasoning.
7 Serve hot in warm bowls with crusty bread or home-baked scones for a meal-in-one.
In association with Taste Communications.
www.tastecommunications.co.uk
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