{"id":15498,"date":"2015-10-08T10:00:00","date_gmt":"2015-10-08T09:00:00","guid":{"rendered":"https:\/\/www.mostlyfood.co.uk\/?p=15498"},"modified":"2021-11-17T19:23:50","modified_gmt":"2021-11-17T19:23:50","slug":"scotch-broth","status":"publish","type":"post","link":"https:\/\/www.mostlyfood.co.uk\/index.php\/scotch-broth\/","title":{"rendered":"Scotch Broth"},"content":{"rendered":"<p>From BBC Food<\/p>\n<p>&nbsp;<\/p>\n<p>This cheap and cheerful soup is perfect for the slow cooker &#8211; simply tip in all the ingredients and cook on high for 6-8 hours (or until the barley is soft).<\/p>\n<p>&nbsp;<\/p>\n<p><img decoding=\"async\" class=\"alignright\" src=\"https:\/\/www.mostlyfood.co.uk\/Recipes\/scotchbroth_8116_16x9.jpg\" \/><\/p>\n<h4>Ingredients<\/h4>\n<p>250g\/8oz carrots, peeled, diced<br \/>\n250g\/8oz turnips, diced<br \/>\n2 onions, peeled, diced<br \/>\n1 celery stalk, diced<br \/>\n1 leek, white part only, sliced<br \/>\n75-125g\/3-4oz pearl barley<br \/>\n125g\/4oz dried peas, soaked in water for 4-5 hours, drained<br \/>\nsalt and freshly ground black pepper<br \/>\n2.3litres\/4 pints lamb or mutton stock<br \/>\n85g\/3oz kale, chopped (optional)<br \/>\nsalt and freshly ground black pepper<\/p>\n<p>&nbsp;<\/p>\n<h4>Method<\/h4>\n<p>Heat all of the ingredients, except the kale, in a large saucepan until boiling.<\/p>\n<p>Reduce the heat and simmer gently for a 2-3 hours, or until the peas and pearl barley are soft.<\/p>\n<p>Stir in the kale and cook for a further 10-12 minutes, or until the kale is tender. Season your Scotch Broth to taste, with salt and freshly ground black pepper.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>From BBC Food &nbsp; This cheap and cheerful soup is perfect for the slow cooker &#8211; simply tip in all the ingredients and cook on high for 6-8 hours (or [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":23452,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3481,287],"tags":[2643,2241,2461,2483,887],"class_list":["post-15498","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-recipes","tag-broth","tag-lamb","tag-recipes","tag-scotch","tag-scottish"],"_links":{"self":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/15498","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/comments?post=15498"}],"version-history":[{"count":3,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/15498\/revisions"}],"predecessor-version":[{"id":15579,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/15498\/revisions\/15579"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media\/23452"}],"wp:attachment":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media?parent=15498"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/categories?post=15498"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/tags?post=15498"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}