- 1 large butternut squash (about 1½ kg), peeled, ends trimmed, cut in half widthways and spiralized into thin noodles
- 1 ½ tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tsp chilli flakes
- 100g cooked chestnuts, quartered
'Chestnuts roasting on an open fire...' that kitsch old Nat King Cole song perfectly…
- ½ small pack sage, leaves picked
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 8 slices pancetta
Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…
- 2 banana shallots, finely chopped
- 2 garlic cloves, finely chopped
- 200g pearl barley
- 850ml low-sodium vegetable stock (we used bouillon)
- parmesan, to serve
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
Heat oven to 200C/180C fan/gas 6. Toss the squash with 1⁄2 tbsp of oil, chilli flakes and some seasoning on a large roasting tray. Roast for 15 mins, then add the chestnuts and nestle the sage and pancetta around the squash so that they touch the baking sheet. Return to the oven for 8–10 mins until the pancetta and sage are crisp. Remove from the oven and set aside. When cool, tear the pancetta and sage leaves into pieces.
Heat the remaining oil in a sauté pan over a low heat. Add the shallots and cook for 8 mins until softened but not coloured. Add the garlic and cook for 1 min. Tip in the pearl barley, toast for a minute, then pour in the stock.
Working in small amounts, add the stock to the pan and cook, stirring over a medium heat until all the liquid is absorbed by the barley – about 20 mins. When there is only a little liquid left, stir in the roasted ingredients to warm through. Season to taste. Serve with Parmesan.