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

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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.