Red Cabbage, Pearl Barley And Smoked Bacon Broth
Makes enough for four at £1.13 per head. Courtesy of The Naked Diet by Tess Ward
200gm Pearl Barley
200gm Smoked Bacon Lardons
1 Onion, finely chopped
1 large Celery stalk, sliced into rounds
4 Garlic cloves, chopped
750ml Chicken Stock
½ Small Red Cabbage, shredded
Flat leaf Parsely, roughly chopped
½ Lemon, juice only
25gm Flaked Almonds, toasted (optional)
Sea Salt and freshly ground Black Pepper
Put the pearl barley into a large saucepan, cover with cold water, add a big pinch of salt and bring to the boil. Reduce the heat to low, put a lid on and simmer for 30 minutes. Drain well and return to the pan.
Whilst the barley is cooking, fry the bacon over a high heat for 5 minutes, then add the onion and celery. The bacon should release enough fat to not need any more oil. Reduce the heat and gently sweat until soft. Add the garlic and cook for a couple more minutes, then tip into the pearl barley.
Add the (hot) stock and bring to the boil, reduce the heat and add the cabbage. Simmer for another 10 minutes, season to taste. Stir through the parsley and finish with the lemon juice. Serve with a sprinkling of flaked almonds.