Sausage and Pearl Barley Stew
Pearl barley may have an old-fashioned image but it is a great ingredient to bulk out a dish and keep costs down. If you are making this stew in advance add a little more stock or water when you reheat it, as the pearl barley will have soaked up some of the sauce.
|2||celery sticks, halved lengthways and cut into chunks|
|200g (7oz)||pearl barley, rinsed with cold water|
|2||sprigs thyme, leaves removed|
|Approx. 900ml (1½ pints)||chicken stock|
|½||savoy cabbage, roughly chopped|
|zest of 1 lemon|
|salt and pepper|
1. Heat 2 tablespoons of the oil in a large deep frying pan. Add the sausages and cook for 8–10 minutes, turning every so often, until golden. Remove from the pan and set aside.
2. Add the remaining oil to the pan. Add the onion, celery and carrot and cook gently for 5–6 minutes, stirring now and then, until softened.
3. Stir in the pearl barley and thyme followed by the stock. Season well. Simmer for 10 minutes, and then return the sausages to the pan. Simmer for another 20 minutes.
4. Add the chopped cabbage and lemon zest and more water, if the liquid level is low. Simmer for another 5–10 minutes until the cabbage is just cooked. Check the seasoning and serve.