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Member recipe

Barley, bacon & leek casserole

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Serves 4

Pearl barley, bacon and leek casserole

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  • Ingredients
  • A knob of butter
  • 1 tbsp olive oil
  • 250g piece bacon or pork belly, cut into pieces, 2 leeks, thickly sliced
  • 2 garlic cloves, crushed
  • 300g pearl barley
  • 300g peeled and cubed butternut squash
  • 3 tbsp fresh thyme leaves
  • 1 litre chicken stock
  • 175g self-raising flour
  • 75g butter
  • 75g Cheddar, grated
  • 2 tbsp chopped fresh flatleaf parsley


    1. Heat a large pan over a medium heat. Add a good knob of butter and olive oil and fry the bacon or pork belly for 5 minutes, until golden.
    2. Add leeks and garlic cloves, and fry for a few minutes.
    3. Add pearl barley, butternut squash, fresh thyme leaves, and chicken stock. Season. Simmer for 25 minutes until the barley is nearly tender.
    4. In a bowl, mix self-raising flour with butter, Cheddar, chopped fresh flatleaf parsley, some seasoning and a splash of water until it forms a soft dough. Roll into walnut-size dumplings, add to the casserole and cook for a further 10-15 minutes. Serve immediately.

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