The leftover broth from the Lamb Shanks Stockpot can be turned into a tasty Scotch broth for the following day. Simply add in 2 chopped carrots, 2 chopped turnips, 1 chopped onion, 1 chopped leek and 50g of pearl barley to the broth, bring to the boil, reduce the heat, cover and simmer gently until the vegetables are tender, around 25–30 minutes. This can be eaten straight away. Alternately, divide the Scotch broth into portions, place in sturdy freezer bags or plastic containers, label clearly and freeze until required. Lamb Stockpot today; Scotch broth tomorrow.
