Scottish Winter Warmer
One of our resident Scotsmen, Allan Asquith, has suggested our readers
might like some Scottish Winter warming dishes. We shared two of them last
month. Here is another one of his suggestions:
Hotch Potch
Ingredients Method
450g Neck of mutton
2.5l water
3 carrots
2 turnips
1/2 cauliflower
4 spring onions
1/2 lettuce
100g shelled peas
1 tbsp chopped parsley
1 tsp sugar
Seasoning to taste Wash the mutton well and place, with the
bones, water and some salt, in a large sauce-
pan. Add pepper to taste and simmer for one
hour. Dice the carrots and turnips, divide the
cauliflower into sprigs, slice the onions and
shred the lettuce. Add all vegetables, except
lettuce and peas, to the pan. Simmer for a
further 40 minutes, ad the lettuce and peas
and cook for 10 minutes. Remove the bones
and meat, add the parsley and sugar and
adjust the seasonings.
The meat can either be diced and returned to
the soup or kept hot and served separately
with caper sauce. This is essentially a spring
or summer sup, making the most of seasonal
produce. Shredded cabbage is often used
instead of the lettuce in winter.
St Margaret’s News
12
May 2018