Stock Pot Broth

If there is a taking-off point in Scottish cooking it is here: the elemental extraction of flavour from food into a liquid producing the ‘strong broth’ which historically has formed the basis of the cookery, the working tool. Original, and characteristic of the country because of nationally distinctive foods, it gives cooks the versatility to sally forth into their own individual style, creating personal concoctions while remaining within the idiom. Without strong broth, as Escoffier once said, nothing can be achieved.