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Barley, bacon & leek casserole
Serves 4
More effort
Total time:
Pearl barley, bacon and leek casserole
Skip to ingredients
- 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
Method
step 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.step 2
Add leeks and garlic cloves, and fry for a few minutes.step 3
Add pearl barley, butternut squash, fresh thyme leaves, and chicken stock. Season. Simmer for 25 minutes until the barley is nearly tender.step 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.
