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Traditional Scotch broth served as a hearty soup, perfect for a evening meal or lunch, full of natural goodness & very simple to make.


  1. In a large deep saucepan, cover the mutton with the stock & bring up to a boil, skim away any impurities that rise to the surface and simmer for 1 hour
  2. After leaving to simmer for an hour, all all of the other ingredients except the kale & bring back to the boil.
  3. Reduce the heat and simmer very gently for 1-½ hours more until the meat & pearl barley are both tender.
  4. Stir in the kale and continue to simmer until the kale is tender.
  5. Season, to taste, with salt and freshly ground white pepper.