Scotch broth

Pearl barley is the reason Scotch broth belongs here. Simmered with lamb or mutton, dried peas, carrot, swede and leek, the barley swells and turns the broth silky and substantial, so a bowl eats like a full plate of meat and two veg. Neck or shoulder on the bone is cheap and gives the best flavour. It is mild and gentle rather than bold, which makes it a good choice for fussy eaters, and like most barley soups it is thicker and better on the second night.