• 1 large leek, trimmed, halved, rinsed and finely sliced
  • 4 slices smoked back bacon, trimmed and chopped
  • 2 tbsp chopped thyme leaves
  • 1 tsp olive oil
  • 250g pearl barley
  • 500ml hot chicken stock
  • 100g frozen peas
  • 15g parmesan, finely grated


  1. 1

    Preheat the oven to 220°C/gas mark 6. In a large frying pan over a high heat, cook the leek, bacon and thyme in the oil for 5 minutes, stirring constantly.

  2. 2

    Add the barley and stock and bring to the boil. Transfer to an ovenproof dish and bake for 15 minutes. Stir in the frozen peas, cover and bake for a further 10-15 minutes until the barley is cooked and the stock absorbed. Season and serve sprinkled with the parmesan cheese.

Nutritional Details

Each serving provides
  • Energy 1386kj 331kcal 17%
  • Fat 6.8g 10%
  • Saturates 2.4g 12%
  • Sugars 2.3g 3%
  • Salt 2.0g 33%

% of the Reference Intakes

Typical values per 100g: Energy 678kj/162kcal

Each serving provides

51.2g carbohydrate 1.7g fibre 15.5g protein

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