Bring the stock to a simmer in a large
frying pan or shallow casserole covered
with a lid. Add the pearl barley, cover
and cook for 10 mins. Then add
the potatoes and cook covered for
12-15 mins until tender.
Remove the lid, increase the heat and
bubble the stock for a few mins to reduce.
Stir in the greens, crème fraîche, dill, zest
and juice. If you’re freezing, cool at this
stage. If eating straight away, simmer
for 3-4 mins until veg is just tender.
Just before serving, stir in the prawns
to heat through and season to taste.
If freezing, cool completely then scatter
the prawns on top and freeze. Defrost
fully in the fridge overnight then gently
bring back to a simmer, uncovered, until
veg is tender and prawns hot through.