- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 leek, thickly sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 2 garlic clove, finely chopped
- 300g pearl barley
- 4 carrot, cubed
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 tbsp Dijon mustard, plus extra to serve
- 1l chicken stock
- 300g Savoy cabbage, shredded
- 200g lean bacon joint, cooked, chopped into small pieces
Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…
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Heat a large pan over a medium heat. Add the olive oil and cook the leeks for a few mins, then add the garlic and cook for just 1 min more.
Add the pearl barley, carrots and mustard, then pour over the chicken stock. Season with plenty of ground black pepper and simmer for 20 mins, stirring occasionally. Add the cabbage with the bacon, and cook for 5-10 mins until cabbage is wilted and tender. Serve with extra Dijon mustard on the side.