Hotch potch is a great example of how good Scottish cookery can really be. Hotch potch is cooking at its most elementary – a cheap cut of meat on the bone simmered in water until it is melting and soft, then go in plenty of young, juicy summer vegetables and you have a nourishing one pot dish that can feed you for two or three days. —Fraser Wright
neck of lamb or other cheap cut on the bone
sweetheart cabbage, shredded
carrots, sliced thinly
peas in the pod, podded
heads of little gem lettuce, shredded
green/spring onions (8-10) cut into logs
each of chopped mint, parsley and chives
Put the meat in a large pot and cover with cold water, add a generous helping of salt and two bay leaves. Slowly bring to the boil and simmer for 1 – 2 hours. You may need to top the water up if it gets far below the meat. Occasionally remove the scum with a metal spoon. Never let it boil so the scum doesn’t get a chance to boil back into the stock.
When the meat is soft remove it to a dish. While it is cooling down prepare the vegetables. When the meat is cold enough to handle remove the meat and shred it into bitesize pieces. Get rid of any gristle. It is easier to do this when the meat is still warm.
Put the harder vegetables into the pot (carrots, cabbage) and simmer for 20 minutes. Now add the peas, lettuce and spring onions and cook for another 10 minutes. Check for seasoning and finish with the chopped herbs