Last date for online orders to be guaranteed for delivery by Christmas is the 12am 18th of December!!! Any orders placed after will be delivered in the New Year.

Leek and Kale Pearl Barley with Crispy Lardons

This one is super tasty and I personally would finish it with a bit of Hot Rhuby Chilli Jam but then again it goes with every meal 😋
- Olive oil for frying
- 3 leeks, finely sliced
- 2 garlic cloves, finely chopped
- 150g British free-range smoked bacon lardons (substitute mushrooms or aubergine bacon to make it vegan)
- 250g pearl barley
- 1 litre good quality chicken/vegetable stock
- 200g chopped curly kale
- 3 tbsp crème fraîche/vegan alternative
- Juice 1 lemon
- Finely chopped three cornered leek
- Heat a glug of oil in a large, deep frying pan and add the leeks
- Fry for 3-4 minutes, then add the garlic, half the bacon lardons and the pearl barley
- Gently fry for a further 2-3 minutes, then slowly start to add the chicken stock.
- As the pearl barley absorbs the stock, keep slowly adding more. When three quarters of the stock has been added (this will take 15-20 minutes), pour in the remaining stock, then gently simmer until the barley is cooked (another 10-15 minutes).
- Meanwhile, in a small frying pan, heat a little oil and the remaining lardons, fry until crisp, then set aside. Stir the kale into the barley in batches and simmer for a few minutes.
- Season to taste, stir in the crème fraîche and lemon juice, then serve sprinkled with three cornered leeks.
Are you going to give this one a go?