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Member recipe

Creamy pearl barley

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Prep: 10 minutes Cook: 30 minutes

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Serves 12

Excellent side with pork chops

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  • 90g butter
  • 2 chopped onions
  • 600g pearl barley
  • 1 celeriac chopped into slices then matchsticks 2cm long
  • 800ml-1l chicken or veg stock
  • Juice of 1 lemon
  • 300ml creme fraiche


  1. Melt the butter in a pan, add the onions and cook over a medium heat until they are soft and beginning to take on some colour.

  2. Add the barley and celeriac, then stir-fry for two minutes. Pour in enough stock to cover by 1cm. Bring to the boil, cover the pan, then turn the heat right down and cook for 15-25 minutes. Have a peep from time to time – you may need to add a little more stock if it is becoming too dry.

  3. When the barley is just tender, add the lemon juice and crème fraîche, heat for a short while and then taste. Add salt and white pepper to taste. Serve hot in small bowls, with some shaved Grana Padano and a little more crème fraîche. Make up to a day in advance.

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