Vegan Traditional Scotch broth, also known as Barley Broth, is the soup you need during those chilly, windy, and long darker months of the year. A bowl of steaming hot home-cooked Scotch broth is so warming, comforting, and homely. As our Vegan Scotch Broth recipe is packed with wholesome pulses and vegetables it is an amazingly budget-friendly filling meal. A big bowl of this veggie soup is low-calories and low-fat, and also no-oil, so a wedge of crusty bread can be guiltlessly employed to mop up all those tasty veggie soup juices. Vegan Scotch broth is perfect for vegans, vegetarians, plant-based diets, flexitarians, everyone and anyone, and can be easily adapted for gluten-free diets.
Enjoy a bowl of Vegan Scotch Broth as a New Years Day dinner starter, a Hogmanay [New Years Eve, 31st January] warmer before going out first-footing, or as part of a Robert Burns Supper (25th January) or to celebrate St Andrews feast day on the 30th November. Or simply as a regular meal on your family meal rotation or menu. We cook at least 2 big soup pots of budget-friendly Scotch Broth per month as it saves so much money, and the veggies and pulses are so versatile so can be switched out for what you have to hand.
What is Scotch Broth?
Scotch Broth, also once known as Scots Broth or Barley Broth, is a thick traditional Scottish soup prepared with mutton, pulses, and vegetables.
The history of Scotch Broth
Scotch Broth is a homely, rustic, soup that has long been a staple of Scottish cooking. Originating in Scotland, this hearty broth has been warming souls for centuries and was one of those dishes created out of necessity. Originally a peasant and farmhouse dish, Scotch Broth was made from readily available ingredients like root vegetables, barley, and mutton or lamb. Over time, it has evolved and been adopted by all classes, making appearances in fancy restaurants as well as everyday home kitchens.
In James Boswell 1786 ''Journal of a Tour To the Hebrides'' he recalls a tale of a dinner in which he and Dr Samuel Johnson enjoyed, back in 1773. Scotch Broth was dished up - ''At dinner, Dr Johnson ate several plate-fuls of Scotch broth, with barley and peas in it, and seeded very fond of the dish. I said, 'You never ate it before?'. Johnson: 'No sir; but I don't care how soon I eat it again". Needless to say Johnson really enjoyed his Scotch Broth!
Old cookbook recipes for Scotch Broth
Hannah Glasse 1738 Scots Barley Broth
In Glasses' cookbook The Art of Cookery Made Plain and Easy [17th Edition] there is a recipe for a Scots Barley Broth which contains - beef, sheep's head, fowl, carrot, turnip, crust of bread, barley, onion, sweet herbs, celery, and even marigolds! This broth was served on a platter with the beef in the middle surrounded by the turnips and carrots, while the broth would have been poured over the ingredients, sort of like a sauce rather than a soup.
This was a common way to serve up traditional soups and broths as many other historical recipes dictate to remove the meat from broths, eat the meat on the first day, and then to drink the broth the next.
Christian Isobel Johnstone's Scotch Broth [1826]
One of the earliest known recipes for Scotch Broth can be found in "The Cook and Housewife's Manual," a cookbook by Christian Isobel Johnstone first published in 1826. Although Johnstone's recipe did not actually have the title Scotch Broth, rather it was known as a sheep's-head broth, the ingredients and mention of this broth as a national dish makes it highly likely to be Scotch Broth or perhaps Scotch Broth is a descendent or a variation of the sheep's-head broth.
The ingredients are - sheep's head, pot barley, soaked dried or fresh green pease [peas], sliced carrot and turnip, onions, and parsley.
The instructions go on to say that celery can also be added to the broth -''A head or two of celery sliced is admired by some modern gourmands, though we rather approve of the native flavour of this really excellent soup'' [pg 409].
Ena Baxter's Scotch Broth [1974]
Another old-fashioned recipe for Scotch Broth can be found in Ena Baxter's wee book ''Ena Baxter's Scottish Cookbook'' [1974] and this recipe contains the ingredients - mutton or beef, pearl barley, yellow split peas, dried green peas, carrots, leeks, swede, onion, cabbage, parsley, salt and pepper.
Baxter describes the broth as "the great soup of the farming families in Scotland. It is filling, nourishing and above all it is 'tasty' and a meal in itself" [pg8].
Interesting Facts about Scotch Broth
- Though the basic ingredients remain the same, variations of Scotch Broth can be found depending on the Scottish region. Some versions include kale or cabbage, while others might use beef instead of mutton.
- The word ‘Scotch’ in Scotch Broth doesn’t refer to whisky but is an old English word meaning ‘Scottish.’
- Scotch Broth is not just comforting but also highly nutritious. Barley and dried peas provide a source of fiber and the mixture of vegetables contribute essential vitamins and minerals.
- Scotch Broth is traditionally consumed on New Year’s Day in Scotland, also known as Hogmanay. Supping a bowl of Scotch Broth is believed to bring good fortune for the year ahead.
- Over time, Scotch Broth has spread to other parts of the British Isles and even crossed the Atlantic, where it can be found in various adaptations in American, Australian, and Canadian cooking.
- Some folklore suggests that the dish has roots in the legendary hospitality of the Scots. Offering a bowl of Scotch Broth was a way to extend a warm welcome to travelers and neighbors alike. So dishing up a bowl of Scotch Broth to your visitors is the perfect way to show your warm feelings!
Modern day Scotch Broth
Cans of ready-prepared Scotch Broth [such as Baxter's and Heinz] can be found in most UK supermarkets and grocery shops, and it is also a popular menu option in many Scottish cafes, restaurants, pubs and Inns.
Many Scots include Scotch Broth as part of their Robert Burns Supper (January 25th), as a Hogmanay [31st December] warmer before venturing out into the chilly night to first-foot the neighbours, or as a starter dish for a New Year Day dinner [January 1st].
Another popular day for bubbling up a huge pot of Scotch Broth is to mark Scotland's national day St Andrews Day Feast which is held annually on the 30th November.
Dried Soup Mix or Dried Broth Mix, usually comes pre-packaged as a mixture of yellow and green split peas, red split lentils, pearl barley, and possibly oat or wheat flakes. Other varieties may also include dehydrated vegetables such as leek, onion, carrot, and celery.
Vegan Scotch Broth
Scotch Broth was a staple of my Scottish upbringing, a tradition I have carried forward, but now I prepare the broth with plant-based vegan ingredients. The staple ingredient of my childhood Scotch Broth is a dried soup mix.
Creating a plant-based Scotch Broth is very easy, and once the broth mix has been pre-soaked and the veggies chopped its just a simple matter of cooking it all into a delicious soup. There is no need for additional fat as this is a no-oil Scotch broth recipe.
The mixed grains and pulses, often labelled as "soup" or "broth mix," does need to be soaked overnight as the pulses are dried. Although sometimes the package instructions often indicate that the broth mix can be used without soaking, I've found through lots of experience that certain ingredients especially the split peas can be very difficult to become soft - especially if they are past their sell-by date. For this reason, I do advice soaking to quicken the cooking process.
To further aid in softening up older pulses, its a good idea to add a teaspoon of bicarbonate of soda [baking soda] to the soaking water as this will help soften the pulses up. Although, often even if I have a new packet of broth mix I still add the bicarbonate of soda just so the cooking times can be sped up!
For those unfamiliar with dried broth or soup mix, it is a pantry staple easily located in UK supermarkets and local grocery shops. It is made-up of a dried medley of barley, split peas, and red split lentils, with variations often including dehydrated vegetables or additional grains like wheat, barley, or oat flakes. Any version is suitable for this recipe and a home-made soup mix can be easily prepared. See the recipe notes below for guidance.
Once the broth mix has been sufficiently soaked, it is combined in a soup pot with extra red split lentils and pearl barley. The red split lentils add delicious savoury flavours, whilst also thickening the broth, and are the perfect alternative for meat.
Next vegetable stock is poured into the soup pot and everything is brought to the boil as the vegetables are prepared. A bay leaf is the perfect herb as combined with the red lentils the result is just very tasty.
Typically, the vegetables for Scotch Broth are diced, and as each is prepared, it joins the pot. The cabbage, however, is held back for a later stage in the cooking process.
After bringing the broth to a boil, the heat is turned down, and the soup is simmered for about 40 minutes. Any floating residue - which is just the byproduct of the pulses -is skimmed off with a soup ladle to ensure a clearer broth.
At the 40-minute mark, the cabbage can be added, and the simmer continues for an additional 10-15 minutes. The broth is simply seasoned with salt and pepper as Scotch Broth is a simple broth without any strong flavours, instead the flavours and textures of the vegetables and pulses are given the chance to shine.
The final traditional touch is a sprinkle of freshly chopped parsley in each serving bowl, a garnish that may be omitted or substituted with your herb of choice, such as chives or dill.
And that's all there is to cook up a simple yet nourishing plant-based Scotch Broth. A Scottish traditional soup that has been around for centuries and still going strong!
A meat-free Scotch Broth is not so unusual as it may sound as throughout the centuries Scots have had to forgo meat, as it has often been too expensive and not easily available so plant-based Scots foods have had to be the mainstay of many a Scot!
Traditional British Folksong
I just remembered a rhyme about barley that my late father used to sing and strum on his guitar for us when we were growing up in Glasgow, as I was typing out this post. So I decided to share it!
Oats and beans and barley grow, Oats and beans and barley grow, Do you or I or anyone know How oats and beans and barley grow? First the farmer sows his seed, Then he stands and takes his ease, He stamps his foot and claps his hands And turns around to view the land. Waiting for a partner, waiting for a partner, Open the ring and take one in, While we all gaily dance and sing. Oats and beans and barley grow, Oats and beans and barley grow, Do you or I or anyone know How oats and beans and barley grow? Author: Unknown The rhymes origins are not known but it dates back at least to the 18th-19th century and is thought to have agricultural roots. Like many traditional folk songs, the lyrics can vary slightly depending on the region or the version, and there is even an American version titled ''Oats, Beans, Peas and Barley Grow''.
More Vegan recipes featuring pearl barley
As we are a Scottish family eating barley is practically an every week occurrence...well for us anyway! Especially as pearl barley is pretty cheap in the shops, stores well, and is a useful ingredient for bulking out soups and stews with extra nutrition and tasty textures. It can even be made into a traditional Scottish pudding that we like to make in the slow cooker - Old-Fashioned Barley Pudding - which is similar to delicious creamy Traditional Rice Pudding.
How to prepare vegan Scotch Broth
This soup is so easy and once a big pot has been prepared it can last for a few days of lunches or dinners. It's also easy to prepare a double batch if you have a large soup pot or perhaps use two pots. Freeze a few portions for quick meals for those extra busy days.
Soak the dried broth mix overnight or for at least 8 hours.
Drain, rinse and add to a soup pan, along with the extra red lentils and barley.
Pop in a bay leaf and pour the vegan stock into the pan.
Bring the stock to the boil.
While the stock is heating dice the vegetables - carrot, potato, swede, celery, onion, and garlic - and add to the pan.
Simmer for 40 minutes.
Skim any foamy residue off the top of the soup.
After 40 minutes add the diced cabbage.
Simmer for an extra 10-15 minutes.
Remove the bay leaf and season to taste with salt and black pepper.
Serve with chopped fresh parsley and your favourite crusty bread.
Recipe notes and FAQ's
Storing
Leftover Scotch broth can be stored within the refrigerator for up to 3 days. Or within the freezer for 2-3 months.
Reheating
Leftover Scotch broth can be reheated by adding to a pan and bringing to a gentle boil. Boil for 3-5 minutes until piping hot throughout, stirring frequently to prevent sticking to pan. Extra vegetable stock will likely be required as the pulses will continue to soak up liquid as the soup is stored.
With a few adaptations it is easy to prepare this Scotch broth as gluten-free. Firstly, as barley contains gluten this ingredient needs to be omitted. However, barley can be easily replaced with rice, millet, Teff, buckwheat, green lentils, or simply more red split lentils or split peas.
Although, do adjust the cooking times for the Scotch broth if required, to ensure your chosen grain has enough time to cook within the broth. Lastly, ensure that your vegetable stock is free from gluten.
Yes, there are a few substitutions that can be made. As most traditional Scottish soups evolved from the every-day ingredients that were easily accessed, feel free to switch out an ingredient for what you do have to hand. A few ideas:
1. Switch the swede out for sweet potato, parsnip, or celeriac.
2. Celery can be subbed for one medium leek.
3. Any of the pulses or the dried broth mix can be replaced with any combination of barley, red lentils, green split-peas, and yellow split peas. Omit any of those that you don't like or can't source, and just stick to the same combined weight stated within the recipe - 280 grams [about 10 oz].
4. Any cabbage variety can be used or replace the cabbage with spring greens, kale, Calvo Nero, collards, turnip greens, or chard.
Four our Scotch Broth recipe pearl barley is the best type of barley to use as it cooks in about 40 minutes and provides the traditional barley texture required for an old-fashioned Scottish broth.
However, there are other types of barley that can be successfully used in soup:
1. Pearl Barley: This is the most commonly used type for Scotch Broth as the outer husk and bran layers are removed, making it quicker to cook. This barley has a tender, slightly chewy texture and a mild flavour, and is the type of barley most easily available especially in the UK.
2. Hulled Barley: This type has only the outermost husk removed, retaining more of its nutrients and fiber, and it offers a nuttier flavour but it does take longer to cook. So if you're looking to add more nutrition to your soup, this is a good option but do bear in mind that the soup may need a longer time to cook.
3. Quick Barley: This is essentially pearl barley that's been partially cooked and dried to speed up cooking time, so it's very convenient but it can turn mushy if cooked for too long. If using this option do keep an eye on the broth and follow the package directions for cooking times as the barley may need to be added at a different time.
4. Barley Grits or Flakes: These are processed forms of barley that cook faster but may also disintegrate more easily into the soup, and while this may lead to a different texture it may still be worthwhile using as they can nicely thicken up the broth.
5. Pot Barley: This type of barley would be the one that was often used in very old recipes for Scotch Broth, and it is somewhere between pearl and hulled barley. Pot barley has some of the bran left but it still cooks faster than fully hulled barley so it offers a good middle-ground option in terms of both texture and nutrients.
Recommendations:
If you're aiming for a more traditional Scotch Broth, then pearl barley is usually the best choice. But for a more nutritious version, you may opt for hulled barley but be prepared for a longer cooking time. And if you're in a hurry, quick barley could be useful, but you'll need to adjust the cooking time to avoid overcooking it.
A nice wedge of crusty bread is the perfect accompaniment to a steaming hot bowl of Scotch broth. Such as this Australian Damper Bread and our Irish Soda Bread, [the soda bread is a no-oil recipe] Other great sides are crisp Traditional Scottish Oatcakes, and if oil-free is essential then check out our Traditional Scottish Oatcakes (no oil recipe) and these Traditional Scottish Cheesy Oatcakes (no oil recipe). Also delicious are these 3 Ingredient Quick Dinner Rolls and our Vegan Buttermilk Scones and Vegan Cheese Scones.
Alternatively, for a more substantial meal serve a sandwich such as this Vegan Tofu 'egg' And Cress Mayonnaise Sandwich or this Coronation Chickpeas And Kidney Beans Sandwich. Or perhaps go for our delicious Vegan Ploughman's Lunch Platter which can also be prepared as a delicious baguette.
Dried broth or soup mix is a a common British ingredient that can be purchased in mostly all UK supermarkets, independent grocery stores, and wholefood or health shops. Broth mix is usually made up with pearl barley, red split lentils, yellow and green split peas. Although green lentils may be added to some packages.
Often some varieties contain a mix of dehydrated veggies such as onion, swede, leek and carrot while others also include dried flaked grains such as wheat, rye, or oats. Broth mix is relatively inexpensive so its a great ingredient to purchase for budget-friendly wholesome soups and stews.
However, it is easy to prepare your own at home. Simply mix equal amounts of each pulse and store in a glass jar or other airtight food storage container. Grain flakes can be added along with any dehydrated veggies.
Other grains that could be added include wheat berries/grains, rye grains, millet, Teff, or buckwheat.
Once you've prepared your soup mix it will last ages in your pantry as long as it is kept in a dry area away from bright sunshine.
The broth mix can be added to any soups or stews and is a useful way to add nutrition and texture. As well as a good stock thickener especially if oat flakes are included.
Creating your own homemade dried soup or broth mix is very easy. And it allows you to control the ingredients and customize the flavours to your liking. The store-bought versions in the UK commonly contain a blend of grains and legumes such as barley, split peas, and red split lentils, sometimes with added dehydrated vegetables or grains.
Here's a simple guide on how to prepare your own dried soup mix, although do use the quantities as a rough guide and prepare to your own preferences. Also, if you don't have an ingredient simple omit.
1. Ingredients:
* Barley - 1 cup
* Green Split Peas - 1 cup
* Yellow Split Peas - 1 cup
* Red Split Lentils - 1 cup
* Optional:
* Dried vegetables like carrots, celery, or onions - a few tablespoons
* Grain Flakes: oat, rye, barley, or wheat - a few tablespoons
* Other grains that could be added include wheat berries, rye grains, millet, Teff, or buckwheat.
2. Instructions:
* Ensure all your legumes and grains are dry and free from any moisture to prolong shelf-life.
* Go through the legumes and grains to remove any foreign objects.
* In a large mixing bowl, combine the barley, green split peas, yellow split peas, and red split lentils.
* If you prefer to add dried vegetables, chop them finely and dry them completely before adding them to the mix.
* Stir all ingredients well.
* Transfer the mix into airtight jars or resealable bags. Label the container with the contents and date.
* Store in a cool, dry place.
3. Use:
* Before using the dried soup mix soak it in plenty of cold water over night or for at least 8 hours. A teaspoon of bicarbonate of soda [baking soda] stirred through the water will help soften up the pulses especially the split peas. Drain the water away and give it a quick rinse.
This is a very common issue with split green and split yellow peas and it can be so frustrating. There are a few possible reasons and thankfully many solutions to try!
1. Possible Reasons:
* Older split peas can take much longer to soften, and sometimes they never fully soften at all so always try to use peas that are as fresh as possible.
* If your water supply is high in mineral content, it can interfere with the softening of the peas.
* Acids (like tomatoes) and salts can also prevent legumes from becoming tender so always wait to add these ingredients until the peas are fully cooked.
* While some recipes might say soaking isn't necessary, it's generally a very good idea, especially if you've previously encountered problems with them softening. Similarly, you may just need to cook them for a longer period of time.
* Sometimes high altitude can be an issue so if you're cooking at a high altitude, the boiling point changes, and foods can take longer to cook.
2. Solutions:
* Soak the split peas for a longer time before cooking, and if you haven't soaked them yet, you might want to start there. Some people also recommend boiling them for a few minutes and then letting them soak for an hour as a quicker method.
* If you suspect that hard water may be the issue, try using filtered or bottled water for cooking the peas.
* Don't hesitate to extend the cooking time if needed. Just keep an eye on the water level and add more as necessary.
* A teaspoon of bicarbonate of soda [baking soda] during soaking can help to soften the peas. Rinse the peas to remove any bicarbonate of soda residue before cooking.
* If you have a pressure cooker, this can be an efficient way to soften the peas or perhaps to cook the soup completely. Although, do consult your pressure cooker manual for appropriate times as overcooking the peas can cause them to become mushy.
* If you have already added acidic or salty ingredients, consider changing the cooking liquid and continue to cook until the peas have softened. Although our Scotch Broth recipe waits until the end of cooking to season with salt and pepper, so perhaps save this tip for other recipes if required.
* Keep testing for doneness as you go as sometimes a few more minutes can make all the difference.
*If you've tried all else and it's still not working, it might just be that the split peas are too old to be effectively softened. In this case, a fresh package of split peas are your best bet. Although, don't chuck your old peas out as they could still be pressure cooked separately, and then added to other soup recipes near the end of cooking where they can be simply reheated within the cooked soup.
* If you have a bag of older yellow split peas that need using up, then sometimes they can soften up nicely in the slow cooker as the extended cooking can help them soften. We often use older peas for our Slow Cooker Yellow Split Pea and Fennel Soup.
More Vegan Traditional Scottish Soup Recipes
As we are a Scottish family and love budget-friendly Scottish soups we have plenty to choose from on our family recipe blog, and more to be added soon! Do check out our collection of Vegan Soup Recipes for more traditional family favourite soup inspiration!
***please note: for US measurements click the 'US customary button' within the recipe and the measurements will switch to tablespoons, cups, and ounces.***
Recipe
Vegan Traditional Scotch Broth
Equipment
- Large non-stick soup pan or similar
Ingredients
- 150 grams broth mix soaked over night in cold water or for a few hours, then drained and rinsed (or replace with yellow or green split peas)
- 70 grams pearl barley rinsed
- 60 grams red split lentils rinsed
- 150 grams onion 1 medium, diced
- 115 grams celery 1-2 ribs, diced. Or replace with 1 leek, sliced and diced.
- 280 grams swede (rutabaga) diced, or replace with sweet potato, turnip, celeriac or parsnip
- 170 grams carrots 2 small-medium, diced
- 200 grams potato diced
- 200 grams cabbage sliced and chopped into small pieces, any type of cabbage is fine or replace with kale
- 6 cloves garlic thin sliced or diced, use less if preferred
- 1 large bay leaf or 2 smaller
- 2.5 litres vegetable stock
Garnish, optional
- 8 grams parsley chopped, use more if liked or replace with chopped chives, dill, or spring [green onions]
Instructions
Pre soak dried soup mix:
- Pre-soak the dried broth mix [soup mix] in cold water the night before its required.150 grams broth mix
- Before using, drain the liquid away.
Prepare the soup:
- Pour the vegetable stock, along with the drained soup mix, barley, and red lentils into a soup pan. Bring to the boil while you prepare the vegetables and garlic.70 grams pearl barley, 2.5 litres vegetable stock, 60 grams red split lentils
- Add the diced vegetables and garlic (excluding the cabbage) and bay leaf to the pan with the vegetable stock, and give it all a stir.150 grams onion, 115 grams celery, 280 grams swede (rutabaga), 170 grams carrots, 200 grams potato, 6 cloves garlic, 1 large bay leaf
- Once the soup is gently boiling, reduce the heat, and cook on a steady simmer for about 40 minutes. Skim off any foamy residue that tends to collect at the side of the pan at the top.
- Next, add the cabbage and cook for a further 10-15 minutes.200 grams cabbage
- Season with enough salt and pepper to taste and bring the flavours together. Remove the bay leaf.
- Add a sprinkle of chopped parsley to each serving.8 grams parsley
Notes
- Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
- Leftover Scotch broth can be stored in the refrigerator, within a covered container, for up to 3 days. Or frozen for 2-3 months.
- Reheat leftovers by pouring into a pan and bring to a simmer. Heat through for 3-5 minutes, stirring frequently. Extra vegetable stock may be required, as the broth mix, lentils and barley will continue to soak up the liquid as its stored.
- Defrost the Scotch broth before reheating.
- Can't find dried soup mix or broth mix in your local shops or stores? This mix is a common ingredient within the UK and can usually be sourced in any supermarket and small grocery shops, but it may be harder to locate out-with the UK. Not to worry though, as this mix can be replaced with equal amounts of dried split green peas, dried split yellow peas, pearl barley and red split lentils. Use 150g of this mix for the recipe. Combining these together will create a dried broth mix which you can soak overnight.
- A ½ teaspoon of bicarbonate of soda [baking soda] can be stirred through the water before adding the broth mix to soak, as this will help soften up the pulses and make them easier to cook.
- If you create your own broth mix, also add in the additional barley and red lentils that the recipe calls for.
- Dried broth mix sometimes contains a small amount of dried wheat or oat flakes. If you have any dried grain flakes to hand such as barley/oat/wheat/rye flakes then chuck in a few tablespoons to your soup. But if not just omit as its not essential.
- For gluten-free Scotch broth omit the barley and prepare your own dried broth mix with a mix of yellow and green split peas and red split lentils. Perhaps replace the barley with green lentils, rice, Teff, millet or buckwheat. A few tablespoons of gluten-free oats can be also be mixed through your soup mix.
Nutrition
Prepared our tasty Vegan Traditional Scotch Broth? Do let us know how you get on with the recipe, and click the star ratings, as we love hearing from you. Thanks so much, Jacq x
Beth Sachs
The perfect soup for winter. So hearty and comforting!
Jacq
Thanks! I agree, this soup is amazing during chilly days, it never fails to warm my family up!
Gina
Such an amazingly hearty soup! I swap out millet for the barley to make it GF and we love it!
Jacq
Millet is a good choice. I love adding millet to dishes as its usually inexpensive and brings an interesting texture. So glad you enjoyed the Scotch broth 🙂
Danielle Wolter
This is the perfect winter soup. So yummy!
Dannii
This is my kind of comfort food. So cheap to make too!
Jacq
Definitely inexpensive! The best dishes always are. And really comforting. Thanks so much for your comment 🙂